Grilled Mustard Potato Salad

Grilled Mustard Potato Salad

72
KRISTA DB 0

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

Ingredients 1 h {{adjustedServings}} servings 316 cals

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Nutrition

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  • 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

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Directions

  • Prep

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  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.
Tips & Tricks
Red Skinned Potato Salad

See how to make a creamy potato salad with bacon and a perfectly firm texture.

German Potato Salad

This tasty German-style potato salad is served warm.

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Reviews 72

  1. 90 Ratings

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Cat
7/2/2007

"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.

PUNIM
1/25/2004

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!)

Sara A
1/25/2004

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!