Grilled Mustard Potato Salad

Grilled Mustard Potato Salad

KRISTA DB

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

1 h servings 316 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for high heat.
  2. 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.
  3. In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 78
  1. 96 Ratings

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Most helpful positive review

"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 caye...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

"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 caye...

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 cookin...

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!

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 wi...

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.

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 ...

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.

I didn't try the entire recipe, but I did use the dijon vinigrette on my reguarly prepared potato salad - and it was amazing. A perfect mayo alternative.

Great side dish for grilling. Took to a suprise b-day party and it was a hit. Did add fresh herbs on other occasions. Thanks!

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