Best 3 Grilled Mustard Potato Salad Recipes

Grilled mustard potato salad is a fantastic side dish that is perfect to make for any gathering, big or small. With just a few simple ingredients and a little bit of time, you can have this delicious dish ready to enjoy. The smoky flavor of the grilled potatoes is the perfect complement to the tangy mustard dressing. This dish is also very versatile and can be easily customized to your liking. Feel free to add herbs, spices, or other vegetables, such as chopped celery or carrots, to create a unique and tasty salad that everyone will love. Enjoy this wonderful grilled mustard potato salad at your next party or gathering.

Let's cook with our recipes!

GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE

Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 pounds baby red potatoes
Canola oil, for tossing
Kosher salt and freshly ground black pepper
1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
4 ounces baby arugula
4 ounces soft goat cheese, in small pieces
Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
Heat a charcoal or gas grill to medium-high.
Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

Nutrition Facts : Calories 400 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 13 milligrams, Sodium 550 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams

GRILLED MUSTARD POTATO SALAD

Grilled Mustard Potato Salad image

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

Provided by KRISTA DB

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

3 Yukon Gold potatoes, cubed
3 red potatoes, cubed
¼ cup canola oil
3 tablespoons distilled white vinegar
1 tablespoon Dijon mustard
½ teaspoon celery salt
¼ teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 42.7 g, Fat 14.3 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 295.1 mg, Sugar 1.9 g

GRILLED MUSHROOM POTATO SALAD WITH DIJON MUSTARD VINAIGRETTE

Grilled Mushroom Potato Salad with Dijon Mustard Vinaigrette image

Provided by Bobby Flay

Time 25m

Yield 8 servings

Number Of Ingredients 12

Ingredients

4 large shiitake mushrooms
2 large portobello mushroom, stems removed
1 cup olive oil, divided
Salt and freshly ground pepper
8 large red potatoes, cut into 1-inch cubes, cooked
1 large red onion, finely sliced
2 red peppers, julienned
1/2 cup white wine vinegar
2 tablespoons Dijon mustard
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh thyme
1/4 cup coarsely chopped fresh flat leaf parsley

Steps:

Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.

Tips:

Use waxy potatoes: These hold their shape better when cooked, making them ideal for potato salad.
Boil the potatoes until they're just tender: You don't want them to be mushy.
Cool the potatoes completely before adding the dressing: This will help the potatoes absorb the flavors of the dressing.
Use a good-quality mustard: A grainy mustard will add a nice depth of flavor to the dressing.
Add some fresh herbs: Dill, chives, or parsley will brighten up the flavor of the salad.
Season the salad to taste: Add salt and pepper to taste before serving.

Conclusion:

Grilled Mustard Potato Salad is a delicious and easy-to-make side dish perfect for summer cookouts and potlucks. The grilled potatoes have a slightly smoky flavor that pairs perfectly with the tangy mustard dressing. This salad is also a great way to use up leftover boiled potatoes. So next time you're looking for a new potato salad recipe, give Grilled Mustard Potato Salad a try. You won't be disappointed!