Grilled Potato Salad 2
Elevate your barbecue game with the smoky, tangy goodness of 'Grilled Potato Salad 2.' This recipe takes classic potato salad to the next level by grilling tender baby potatoes until perfectly charred, lending a depth of flavor that's hard to resist. Tossed with a zesty dressing made from Dijon mustard, apple cider vinegar, and a touch of honey, this salad gets an extra burst of brightness from capers, fresh parsley, dill, and thinly sliced scallions. With just 15 minutes of prep and the option to serve it warm, chilled, or at room temperature, this versatile side dish is an ideal addition to any summer cookout or family gathering. Bursting with fresh herbs and vibrant textures, it’s the perfect combination of rustic and refined flavor.
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Recipe Information
Ingredients
- 2 lbs Baby potatoes (yellow or red)
- 3 tbsp Olive oil
- 1.5 tsp Kosher salt
- 1 tsp Black pepper, freshly ground
- 1 medium Red onion, thinly sliced
- 2 tbsp Dijon mustard
- 2 tbsp Apple cider vinegar
- 1 tbsp Honey
- 2 tbsp Capers, drained
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh dill, chopped
- 2 Scallions, thinly sliced
Instructions
Preheat your grill to medium-high heat (about 400°F/200°C).
Wash the baby potatoes and cut them in half. If they are very small, leave them whole.
In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until evenly coated.
Place the potatoes cut side down on the preheated grill. Cook for 15-20 minutes, flipping halfway through, until tender and slightly charred.
While the potatoes grill, prepare the dressing. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, and remaining tablespoon of olive oil. Season with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
Once the potatoes are done, remove them from the grill and let them cool slightly to room temperature.
In a large serving bowl, combine the grilled potatoes, sliced red onion, capers, fresh parsley, dill, and scallions.
Drizzle the mustard dressing over the potato mixture and gently toss to coat.
Serve warm, at room temperature, or chilled for a refreshing twist.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 31.2 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5199 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
