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READY IN 1 hr

Grilled Mustard Potato Salad

Read Reviews (59)

"This is an easy 'on the barby' salad. In the winter months, broil the potatoes in the oven. Matches most meals well." — KRISTA DB

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Original recipe makes 4 servings Change Servings

3 Yukon Gold potatoes, cubed
3 red potatoes, cubed
1/4 cup canola oil
3 tablespoons distilled white vinegar

1 tablespoon Dijon mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper

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Directions

Preheat an outdoor grill for high heat.
Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.
In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.
Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill. Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.

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PREP 20 mins
COOK 25 mins
READY IN 1 hr

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"MMM MMM," said my husband when he tasted this. I did everything 'as is,' I only substituted garlic salt for celery salt and olive oil for canola because I didn't have any; I added a bit of cayenne pepper for kick. Mustard, oil and vinegar were spot on. Tastes better when the potatoes have been marinating in the dressing for awhile. Light and flavorful, I'll be making it again, I've been told.

—Cat

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Most Helpful Critical Review

May 06, 2006

These potatoes weren't flavorful enough for me. I would use more seasonings next time.

—Julie

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73 Ratings

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Jan 25, 2004

Thanks Krista for this wonderful light and flavorful potato salad recipe. My boyfriend hates mayo so this was a wonderful change. I especially liked the grilling of the potatoes after par cooking, it gave the potatoes such a wonderful texture. (2 thumbs up!)

—PUNIM

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Jan 25, 2004

This is easy and a good alternative to the mayonnaise-heavy kind. I added some dill and some horseradish, but otherwise stuck to the recipe. Good hot or cold!

—Sara A

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Feb 16, 2010

Thank you Krista for this delicious recipe. I will make it over and over again I'm sure! As far as changes, I only had Yukon Gold potatoes, so that was all I used, but I'm sure it's delicious with the red-skins combined with Yukons, so I'll try it that way next time. Since I made this in the middle of the last big snowstorm we had I just broiled the potatoes in my oven. I lined the broiler pan with foil and it was very easy... and as another reviewer said, it gives the potatoes a great texture and helps them absorb some of the delicious dressing. Finally, because we're all bacon fanatics in our house, I added 4 crumbled slices and then, just because, I threw in about 1/4C. chopped celery and 1/4C. chopped green onion. I'm sorry! I know I shouldn't make so many changes, but OMG it was really, really delicious... even better than Grandma's German Potato Salad from my childhood! Again Krista, many thanks!!

—Diana S.

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Sep 26, 2007

damn that was some good stuff. if you dont take the time to make this. quit cooking. the only change i made was i made a little more sauce.

—buzzardjrt

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Jun 17, 2012

A very simple and tasty recipe that you can adjust to your liking with the ingredients and herbs you have on hand. I made a few changes that I would recommend. * First, I used regular mustard instead of dijon, and it turned out great with the regular yellow picnic mustard. * I used all red potatoes, and used organic extra virgin olive oil because I only keep that oil on hand (and use it for all baking/cooking regardless of instructions... because I dislike having a cupboard full of condiments!). I used celery seed plus a bit of salt because I don't have celery salt. I also added 2 very large cloves of garlic, minced, and a handful of fresh rosemary from my garden, coarsely chopped. * Once I cooked the potatoes, I coated them with the entire mixture, then transferred them to a single layer on foiled pans. Brioled in the oven until brown, turning them once (broiled for about 10 minutes, watching carefully). * Once that was all done I cooled them, then tossed with a few shakes of dried dill in the original bowl that I had mixed them in (there was about a tablespoon of the oil mixture left). Delicious!

—GALACTICKIM

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Jul 17, 2005

We loved this. Next time I will cut back a bit on the canola oil, but the flavor was delicious and complimented our grilled chicken perfectly.

—JanW

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Nutrition

Calories
316 kcal
16%

Carbohydrates
42.7 g
14%

Cholesterol
0 mg
0%

Fat
14.3 g
22%

Fiber
3.8 g
15%

Protein
4.9 g
10%

Sodium
295 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Mustard Potato Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 316
Calories from Fat: 129

% Daily Value *
Total Fat 14.3g 22 %
Saturated Fat 1.1g 5 %
Cholesterol 0mg 0 %
Sodium 295mg 12 %
** Potassium 3mg < 1 %
Total Carbohydrates 42.7g 14 %
Dietary Fiber 3.8g 15 %
Protein 4.9g 10 %
** Sugars 1.9g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.