Grilled Fingerling Potato Salad With Mustard Vinaig

Name: Grilled Fingerling Potato Salad With Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Fingerling potatoes; 1 Large, sweet onion, cut into 3 thick slices; 1 Red bell pepper, cut in half and cleaned; 3 Slices of bacon, cooked and chopped; 6 tablespoons Olive oil, divided; 1 Large lemon, zested and juiced; 1 tablespoon Red wine vinegar; 3 tablespoons Coarse-grained mustard; 1/4 cup Flat leaf parsley, chopped; Salt, to taste; Pepper, to taste

Servings: persons

2 pounds Fingerling potatoes
1 Large, sweet onion, cut into 3 thick slices
1 Red bell pepper, cut in half and cleaned
3 Slices of bacon, cooked and chopped
6 tablespoons Olive oil, divided
1 Large lemon, zested and juiced
1 tablespoon Red wine vinegar
3 tablespoons Coarse-grained mustard
1/4 cup Flat leaf parsley, chopped
Salt, to taste
Pepper, to taste

1
Cover the potatoes in salted water and bring to a boil.
2
Boil for 8-10 minutes, until you can stick them with a fork, but they are still a bit firm.
3
When cool enough to handle, slice potatoes in half lengthwise.
4
Toss the potatoes with 2 tablespoons of olive oil, salt, and pepper.
5
Rub the onion slices and pepper with 1 tablespoon of olive oil.
6
Place the pepper halves directly on the grill and place the potatoes and onion in a grill basket over a medium-hot flame for about 20-30 minutes. Stir/flip occasionally.
7
While the other ingredients are grilling, make your dressing. Whisk together the remaining 3 tablespoons of olive oil, the juice and zest of 1 lemon, vinegar, mustard, and parsley. Season to taste with salt and pepper.
8
Dice the grilled onion and pepper.
9
Toss the vegetables together with the dressing and serve.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds Fingerling potatoes, 1 Large, sweet onion, cut into 3 thick slices, 1 Red bell pepper, cut in half and cleaned, 3 Slices of bacon, cooked and chopped, and more.

Yes, Grilled Fingerling Potato Salad With Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Fingerling Potato Salad With Mustard Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions