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! 

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 similar to my German Potato Salad, 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

I’m using my whole grain mustard in this vinaigrette. I love how the whole mustard seeds pop on your tongue when you bite into it, and it has the most amazing tang. 

By adding a couple spoonfuls of it to some olive oil, you’ll have the most amazing vinaigrette that’s perfect tossed with the grilled potatoes and some scallions, red onions, parsley, dill and briny capers.

Pure heaven.

Want to make things extra simple – you could also swap in some Italian dressing for the mustard vinaigrette.

Can Potato Salad be Warmed Up?

I love to serve this potato salad when the potatoes are still slightly warm, but you can also serve it at room temperature. If you’d like to make this potato salad ahead of time and serve it warm later, you can reheat it in a hot skillet or in the microwave.

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

What to Serve with Potato Salad:

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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More side dish recipes:

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! 
4.29 from 7 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 4 minutes
Servings: 8 people

Ingredients

  • 3 pounds baby yukon gold potatoes
  • 2 Tablespoons olive oil

Dressing

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 3 Tablespoons whole grain mustard

Salad Ingredients

  • ½ bunch scallions (chopped)
  • ½ small red onion (chopped)
  • ½ cup chopped parsley
  • ¼ cup chopped dill
  • 2 Tablespoons drained capers
  • Salt and pepper (to taste)

Instructions

  • 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.
  • Meanwhile, make the dressing by combining the red wine vinegar, 1/2 cup olive oil and mustard in a bowl.
  • Once the potatoes have cooled slightly, toss them with the vinaigrette and the remaining ingredients. Season with additional salt + pepper, to taste.
  • Enjoy!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Grill

Nutrition

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

9 thoughts on “Grilled Potato Salad with Tangy Mustard Dressing”

  1. 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!

    Reply
  2. How do you feel about the Facebook page, Fox 11 Living with Amy, using your beautiful potato salad picture as their own recipe?

    Reply
  3. The recipe seems to end at step 4? I can figure out what to do next so no biggie just thought to mention it! Ill be making this with some veggie burgers this week!

    Reply

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