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Mustard Grilled Potato Salad

Tangy Mustard Grilled Potato Salad: A Summer BBQ Star

A vibrant makeover of traditional potato salad with smoky charred baby potatoes, fresh herbs, and a zingy mustard dressing—perfect for summer BBQs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Baby Potatoes or substitute with regular potatoes
  • 3 tablespoons Olive Oil high-heat oil recommended
  • 1 tablespoon Smoked Paprika or regular paprika for less smokiness
  • ¼ cup Mayonnaise Hellmann's recommended or use Greek yogurt
  • 2 tablespoons Lemon Juice fresh juice is best
  • 1 tablespoon Honey agave or maple syrup as vegan alternatives
  • 1 tablespoon Fresh Thyme or use dried thyme sparingly
  • 1 tablespoon Mustard Grey Poupon recommended
  • to taste Salt/Pepper adjust to suit your taste
  • ¼ cup Green Onions can be omitted if not available
  • 2 tablespoons Fresh Dill or try parsley as an alternative
  • to taste Capers optional but enhance flavor
For the Dressing
  • ¼ cup Mayonnaise your favorite brand for best texture
  • 1 tablespoon Lemon Juice fresh juice recommended
  • 1 teaspoon Honey
  • ½ teaspoon Smoked Paprika for a smoky undertone

Equipment

  • Grill
  • pot
  • Medium bowl
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Slice 2 pounds of baby potatoes into ½-inch thick rounds. Boil in salted water for about 12 minutes until fork-tender. Drain and pat dry.
  2. Whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon fresh thyme, and 1 tablespoon mustard in a medium bowl. Season with salt and pepper.
  3. Preheat the grill to medium-high, around 400°F, and ensure grates are clean and lightly oiled.
  4. Brush potato slices with the marinade and grill for 5-10 minutes, turning halfway, until golden-brown.
  5. In another bowl, mix ¼ cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon honey, and ½ teaspoon smoked paprika. Drizzle over warm grilled potatoes and toss.
  6. Fold in remaining thyme, sliced green onions, fresh dill, and optional capers. Adjust seasoning if needed. Serve warm or at room temperature.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 5mgSodium: 150mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1.2mg

Notes

Store leftovers in an airtight container for up to 4 days. Flavors deepen after a day. Avoid freezing for best results.

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