When the grill sizzles and the aroma of smoky char fills the air, summer cookouts come alive! This Smoky Mustard Grilled Potato Salad takes the classic side dish to new heights, blending tender grilled baby potatoes with a zesty, creamy dressing that dances on your taste buds. Perfect for those warm gatherings, this recipe not only tastes incredible but is also a make-ahead marvel, freeing you up to enjoy the sunshine and company of friends. With a delightful balance of mustard, honey, and fresh herbs like dill and thyme, you’ll be amazed at how quickly this dish disappears from the picnic table. Ready to elevate your summer menu? Let’s dive into this refreshing and vibrant recipe!
Why Is This Potato Salad Irresistible?
Unique Flavor Profile: The smoky essence from grilled potatoes and the tangy mustard dressing create a flavor explosion that will surprise your taste buds.
Simple Preparation: With just a few steps, this dish is quick to whip up, making it ideal for busy summer days or unexpected guests.
Versatile Ingredients: Feel free to swap out baby potatoes for your favorite variety or even substitute Greek yogurt for a lighter option.
Crowd-Pleasing Appeal: This salad is a guaranteed hit at barbecues, potlucks, and family gatherings, ensuring everyone will be coming back for seconds!
Whether you’re serving it alongside Cucumber Salad Sandwiches or pairing it with grilled chicken, this salad enhances any meal. Plus, its flavors only improve as it sits, making it a delightful make-ahead option!
Mustard Grilled Potato Salad Ingredients
For the Salad
- Baby Potatoes – Creamy texture; ideal for grilling, and you can use red, yellow, or white varieties.
- Olive Oil (3 tbsp) – Helps achieve a nice char; always opt for high-quality oil for the best flavor.
- Smoked Paprika (1/2 tsp) – Adds depth and flavor; enhances the smokiness of your Mustard Grilled Potato Salad.
- Salt (1 tsp) & Pepper (1/2 tsp) – Basic seasoning; adjust to taste for a perfect balance.
For the Dressing
- Mayonnaise (1/4 cup) – Provides creamy texture; Hellmann’s is recommended for the best consistency.
- Lemon Juice (3 tbsp total) – Brightens flavors; essential for both marinade and dressing—use fresh for the best results.
- Honey (1 tsp) – Adds sweetness to balance acidity; can substitute with agave or maple syrup for a different twist.
- Mustard (1 tbsp) – Adds tangy sharpness; Grey Poupon is a great choice for its flavor.
For the Garnish
- Fresh Thyme (2 tbsp total) – Imparts herbal notes; other fresh herbs can be substituted based on your preference.
- Green Onions (2, sliced) – Adds freshness; chives work well as a substitute if needed.
- Fresh Dill (2 tbsp) – Provides brightness and flavor; other fresh herbs may also be substituted.
- Capers (1 tbsp) – Adds a briny flavor; omitting will alter the overall taste of the salad.
Embrace the summer vibes with this delicious Mustard Grilled Potato Salad that’s sure to be a hit at your next gathering!
Step‑by‑Step Instructions for Mustard Grilled Potato Salad
Step 1: Prep the Potatoes
Start by slicing the baby potatoes into 1/2-inch thick rounds. Bring a pot of salted water to a boil and carefully add the potato slices. Boil for about 12 minutes or until they are fork-tender yet still firm enough to hold their shape. Drain the potatoes and gently pat them dry with a paper towel to remove excess moisture.
Step 2: Make the Marinade
In a mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, chopped thyme, mustard, salt, and pepper until fully combined. This marinade will infuse the potatoes with flavor. Once the potatoes are dried, add them to the marinade bowl and toss them until each slice is generously coated.
Step 3: Prepare the Dressing
In another bowl, combine 1/4 cup of mayonnaise, the remaining 1 tablespoon of lemon juice, honey, and 1/2 teaspoon of smoked paprika. Whisk until the dressing is smooth and creamy. This zesty dressing will bring together all the elements of your Mustard Grilled Potato Salad, enhancing its flavor profile.
Step 4: Heat the Grill
Preheat your grill to medium-high heat, aiming for a temperature of around 400°F. Once hot, ensure the grill grates are clean and lightly oil them to prevent the potatoes from sticking. A well-prepped grill is crucial for achieving those perfect char marks on your grilled potatoes.
Step 5: Grill the Potatoes
Carefully arrange the marinated potato slices on the grill. Cook for about 5 to 10 minutes, turning halfway through to achieve golden-brown marks and crispy edges. Watch closely for visual cues; the potatoes should be nicely charred but not burnt, giving them that delightful smoky flavor essential for your Mustard Grilled Potato Salad.
Step 6: Combine and Garnish
Once grilled, transfer the warm potatoes into a large mixing bowl. Drizzle the creamy dressing over them and toss gently to coat. The warmth will allow the flavors to meld beautifully. Mix in chopped thyme, sliced green onions, fresh dill, and capers to round out the flavors, adjusting seasoning if necessary for ultimate taste.
Step 7: Serve and Enjoy
Let the potato salad rest for a few minutes before serving; this will help the flavors develop. Enjoy your Mustard Grilled Potato Salad warm or at room temperature, allowing those smoky, creamy flavors to shine. This salad is perfect for summer gatherings and will surely be a crowd-pleaser!
Expert Tips for Mustard Grilled Potato Salad
Perfect Parboiling: Ensure your potatoes are parboiled just right—fork-tender but not too soft—to prevent them from falling apart on the grill.
Dry Before Grilling: Pat the boiled potatoes dry to remove excess moisture. This step is crucial for achieving those gorgeous grill marks and preventing steaming.
Oil the Grates: Don’t skip oiling the grill grates! This prevents sticking, allowing your smoky potato salad to slide off with ease and retain its lovely shape.
Cool Before Dressing: Allow the grilled potatoes to cool slightly before adding the dressing. This helps the flavors meld beautifully in your Mustard Grilled Potato Salad.
Experiment with Herbs: Feel free to swap herbs based on what you have on hand. Fresh basil or parsley work wonderfully as substitutes for thyme and dill.
Enjoy the grilling season with this crowd-pleasing Mustard Grilled Potato Salad that will have everyone reaching for seconds!
Make Ahead Options
These Smoky Mustard Grilled Potato Salad components are perfect for meal prep, making your summer gatherings a breeze! You can parboil and marinate the potato slices up to 24 hours in advance, storing them in the refrigerator to keep them fresh. When you’re ready to serve, simply grill the prepped potatoes for 5-10 minutes, turning halfway to get those beautiful char marks. To maintain quality, ensure you pat the potatoes dry before marinating to avoid excess moisture. The dressing can also be made ahead and kept in an airtight container for up to 3 days in the fridge. This way, you’ll have a delicious dish ready to impress guests with minimal effort!
What to Serve with Smoky Mustard Grilled Potato Salad
When your grill is sizzling and your potato salad is ready, it’s time to create a feast that your family and friends will always remember!
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Grilled Chicken: Juicy and smoky grilled chicken complements the rich creaminess of the potato salad, making for a satisfying plate. The chicken’s spices will beautifully intertwine with the vibrant flavors of the salad.
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Classic Burgers: Deliciously charred burgers are the ultimate pairing for this dish. Their savory, hearty nature balances the lightness and zest of the Mustard Grilled Potato Salad, creating a quintessential cookout experience.
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Fresh Corn on the Cob: Sweet corn, especially when lightly grilled, provides a crunch that contrasts nicely with the creamy potatoes. This fresh element adds sweetness and seasonal charm to your barbecue spread.
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Coleslaw: A tangy coleslaw brings a refreshing crunch that ties beautifully with the creamy and smoky tones of the potato salad. This duo is wonderfully nostalgic, evoking memories of summer gatherings.
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Watermelon Feta Salad: The juiciness of watermelon combined with salty feta offers a delightful contrast—both in flavor and texture. This bright salad enhances the overall Mediterranean vibe of the meal.
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Iced Lemonade: A cold glass of refreshing lemonade is the perfect drink to cleanse your palate and balance the richness of the Mustard Grilled Potato Salad. The zesty citrus notes echo the dressing’s flavors beautifully.
Each of these dishes elevates your summer gathering, turning the Mustard Grilled Potato Salad into the star of a heartwarming feast!
How to Store and Freeze Mustard Grilled Potato Salad
Fridge: Store your Mustard Grilled Potato Salad in an airtight container for up to 4 days. The flavors will deepen, so give it a stir before serving.
Freezer: Although not ideal, if you must freeze, transfer it to a freezer-safe container for up to 2 months. Keep in mind that freezing may alter the texture of the potatoes.
Thawing: When ready to enjoy, thaw it in the fridge overnight. The dressing may need a little whisk before serving to re-emulsify.
Reheating: For a warm serving, gently reheat in a skillet over low heat, adding a splash of lemon juice to revive the flavors.
Mustard Grilled Potato Salad Variations
Feel free to explore these delightful twists that will add a personal touch to your dish!
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Red or Yellow Potatoes: Swap baby potatoes for red or yellow varieties for a colorful appearance and slightly different texture.
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Greek Yogurt: Replace mayonnaise with Greek yogurt for a healthier and tangy alternative that still delivers creaminess.
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Fresh Herbs: Experiment with different fresh herbs like basil or parsley to infuse a unique flavor profile for your salad.
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Spicy Kick: Add a pinch of red pepper flakes to the dressing if you like a little heat in your Mustard Grilled Potato Salad!
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Smoky Bacon: Crumbled bacon adds a savory crunch. It complements the creamy dressing beautifully and elevates the dish.
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Vegan Option: Use vegan mayonnaise and maple syrup instead of honey for a plant-based twist that everyone can enjoy!
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Add Veggies: Toss in some grilled bell peppers or zucchini for extra color and a garden-fresh taste.
For a lovely summer spread, consider pairing your salad with a refreshing Thai Mango Cucumber Salad or a classic Fall Salad with Maple Lime Dressing. Enjoy customizing your Mustard Grilled Potato Salad to fit your taste and occasion!
Mustard Grilled Potato Salad Recipe FAQs
What type of potatoes should I use for the Mustard Grilled Potato Salad?
Absolutely! Baby potatoes are perfect for this salad due to their creamy texture that holds up well on the grill. You can also use red, yellow, or even regular potatoes—just cut them into uniform pieces to ensure even cooking.
How long can I store Mustard Grilled Potato Salad in the fridge?
You can store your Mustard Grilled Potato Salad in an airtight container for up to 4 days. Over time, the flavors actually get better, so feel free to stir it before serving for that extra fresh taste!
Can I freeze Mustard Grilled Potato Salad?
While freezing isn’t the best option due to potential texture changes, you can freeze it for up to 2 months. Just make sure to use a freezer-safe container. To thaw, place it in the fridge overnight, and whisk the dressing to re-emulsify before serving.
What should I do if my potatoes are falling apart on the grill?
Don’t worry! This can happen if the potatoes are overcooked during parboiling. Aim for fork-tender, but firm potatoes. Also, make sure to drain and pat them dry completely—this helps with grilling and prevents them from becoming mushy.
Is there anything I can use as a substitute for capers in the recipe?
Certainly! If you don’t have capers or prefer to omit them, you can try adding a splash of pickle juice or diced pickles for that briny flavor. Alternatively, olives can also provide a similar taste profile without missing out on the zing!
Can I make the dressing ahead of time?
Very! You can prepare the dressing up to a day in advance; just keep it in the fridge. Giving it a quick whisk just before serving will help it come back together nicely and keep it fresh.
Smoky Mustard Grilled Potato Salad for Summer Bliss
Ingredients
Equipment
Method
- Slice the baby potatoes into 1/2-inch thick rounds. Bring a pot of salted water to a boil and add the potato slices. Boil for about 12 minutes or until fork-tender yet firm. Drain and pat dry.
- In a mixing bowl, whisk together olive oil, 2 tablespoons of lemon juice, thyme, mustard, salt, and pepper. Add the dried potatoes and toss to coat.
- Combine mayonnaise, remaining lemon juice, honey, and smoked paprika in another bowl. Whisk until smooth and creamy.
- Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
- Carefully place the marinated potato slices on the grill. Cook for 5 to 10 minutes, turning halfway for even charring.
- Transfer warm potatoes to a bowl, drizzle the dressing, and gently toss. Mix in thyme, green onions, dill, and capers.
- Let rest for a few minutes before serving warm or at room temperature.
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