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Grilled Mustard Potato Salad

Grilled Mustard Potato Salad


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


  • 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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  • 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.


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

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Read all reviews 80
  1. 98 Ratings

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

"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...

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.

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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