Grilled Potato Salad with Mustard Seeds Recipe

Name: Grilled Potato Salad with Mustard Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Kennebec or baking potatoes, cut into 1/2-inch-thick rounds; Salt; Pepper; 1 stick unsalted butter; 3 tablespoons seasoned rice vinegar; 2 tablespoons mustard seeds; 1/4 cup sherry vinegar; 2 teaspoons pure maple syrup; 2 teaspoons fresh lemon juice; 1/4 cup rice bran or canola oil; 2 celery ribs, thinly sliced; 4 scallions, thinly sliced

Servings: persons

4 large Kennebec or baking potatoes, cut into 1/2-inch-thick rounds
Salt
Pepper
1 stick unsalted butter
3 tablespoons seasoned rice vinegar
2 tablespoons mustard seeds
1/4 cup sherry vinegar
2 teaspoons pure maple syrup
2 teaspoons fresh lemon juice
1/4 cup rice bran or canola oil
2 celery ribs, thinly sliced
4 scallions, thinly sliced

1
In a large saucepan, cover the potato rounds with water and bring to a boil.
2
Add a generous pinch of salt and simmer over moderate heat until the potatoes are tender but not falling apart, about 12 minutes.
3
Drain and transfer to a baking sheet to cool.
4
Light a grill or preheat a grill pan.
5
Lay 2 large sheets of heavy-duty foil on a work surface.
6
Fold up the edges to form a 1/2-inch rim and pinch the corners together to seal.
7
Transfer the foil to the grill and melt the butter on it.
8
Add the potatoes in a single layer and grill over moderate heat until browned on the bottom, 12 to 15 minutes.
9
Meanwhile, in a small saucepan, bring the rice vinegar just to a boil.
10
Add the mustard seeds and let cool completely.
11
Whisk in the sherry vinegar, maple syrup, lemon juice and rice bran oil.
12
Season the dressing with salt and pepper.
13
Transfer the potatoes to a large bowl.
14
Add the celery, scallions and dressing and gently toss to coat.
15
Season with salt and pepper and toss again.
16
Serve right away.

437

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 large Kennebec or baking potatoes, cut into 1/2-inch-thick rounds, Salt, Pepper, 1 stick unsalted butter, and more.

Yes, Grilled Potato Salad with Mustard Seeds 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 Potato Salad with Mustard Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions