Grilled Potato Salad with Tangy Mustard Dressing

Overhead close up of bowl of grilled potato salad.

Say bye bye to basic potato salad. This Grilled Potato Salad combines smoky grilled potatoes with a delicious tangy mustard dressing that’s loaded with fresh herbs and salty capers. It’s delicious! 

I’ve been absolutely obsessed with this Grilled Potato Salad this summer. Not only is the briny, tangy mustard dressing the most flavorful concoction ever. But those grilled potatoes just add a little something extra with their smoky flavor.
It’s the best side dish to bring along to a summer BBQ if you want to impress all your friends.
It’s also the perfect potato salad if you’re looking for a no-mayo potato salad because it’s dressed with a tangy mustard vinaigrette rather than the traditional mayonnaise.

What Potatoes are Best for Potato Salad?

  • I used baby yukon gold potatoes in this recipe because I love their buttery texture and yellow flesh. But you can use any potato that you love best! Fingerling potatoes, baby red potatoes and even sweet potatoes will work well for this grilled potato salad.

How To Make Grilled Potato Salad

  • Parboil the potatoes so they’re just tender. Drain, cool slightly and cut in half.
  • Make the dressing by combining all the ingredients in a small bowl and whisking.
  • Grill the potatoes until slightly charred.
  • Toss with the potato salad vinaigrette. 
  • Enjoy!

Jar of mustard next to chopped red onions on cutting board.

Potato Salad Vinaigrette

What to Serve with Potato Salad:

Grilled potato salad in white bowl next to jar of mustard.

If you loved this Grilled Potato Salad I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Grilled potato salad in white bowl next to jar of mustard.

Grilled Potato Salad with Tangy Mustard Dressing

Say bye bye to basic potato salad. This Grilled Potato Salad combines smoky grilled potatoes with a delicious tangy mustard dressing that’s loaded with fresh herbs and salty capers. It’s delicious! 
4.6 from 5 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 4 minutes
Servings: 8 people


  • 3 pounds baby yukon gold potatoes
  • 2 Tablespoons olive oil
  • ¼ cup red wine vinegar
  • 3 Tablespoons Maille Old Style Mustard
  • ½ cup olive oil
  • ½ bunch scallions (chopped)
  • ½ small red onion (chopped)
  • ½ cup chopped parsley
  • ¼ cup chopped dill
  • 2 Tablespoons drained capers
  • Salt and pepper


  • Preheat the grill to high.
  • Add the potatoes to a large pot of salted boiling water and cook for 8 minutes, until just tender.
  • Drain the potatoes, and when cool enough to handle, cut in half lengthwise.
  • Toss with 2 Tablespoons olive oil. Place on the hot grill and allow to cook for 3-5 minutes, until slightly charred. Let cool slightly.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!




Calories: 260kcal | Carbohydrates: 23g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 141mg | Potassium: 752mg | Fiber: 5g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 26.3mg | Calcium: 64mg | Iron: 6.1mg



I teamed up with Maille to bring you this post. As always, all opinions are my own. 



  1. Pech

    5 stars
    You had m me at grilled potatoes. I love that these are using buttery Yukon (my go to potato) with a bit of smoky and tangy in your recipe!


  2. Kristina

    5 stars
    this sounds amazing, and I LOVE Maille! I can see this served as warm or cool – such a great spin on comfort food.


  3. Waz

    5 stars
    Grilled potatoes and mustard… a winning combination! This dish looks simple, but tasty. And I love that you added capers for a nice, salty bite. Yum!


  4. April

    I’m not a fan of store mayo so I normally avoid potato salad but this looks good.


  5. Vivian

    5 stars
    Delicious potato salad with a lovely assertive flavour that outshines the mayonnaise based version any time. The instructions seem to end prematurely, but it’s pretty easy to figure out what to do. Thanks for a great recipe!


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