Grilled Potato Salad With Sweet Mustard Dressing

Name: Grilled Potato Salad With Sweet Mustard Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pound Fingerling Potatoes; 3 Tablespoons Mayonnaise; 1 teaspoon Dijon Mustard; 1 teaspoon Honey; 1 whole Shallot, Minced; 1/2 whole Lemon, Juiced; 1 Tablespoon Olive Oil; 2 Tablespoons Green Onion, Thinly Sliced; 1 Tablespoon Fresh Dill, Minced; Sea Salt And Fresh Pepper, To Taste; 1 Tablespoon Avocado Oil; Dill Salt, For Garnish

Servings: persons

1-1/2 pound Fingerling Potatoes
3 Tablespoons Mayonnaise
1 teaspoon Dijon Mustard
1 teaspoon Honey
1 whole Shallot, Minced
1/2 whole Lemon, Juiced
1 Tablespoon Olive Oil
2 Tablespoons Green Onion, Thinly Sliced
1 Tablespoon Fresh Dill, Minced
Sea Salt And Fresh Pepper, To Taste
1 Tablespoon Avocado Oil
Dill Salt, For Garnish

1
Wash and slice the potatoes in halves. Place them into a large saucepan, cover with water and season with salt. Place pan over medium-high heat and bring water to a boil. Reduce heat to a simmer and cook potatoes until tender, about 10 minutes. Drain potatoes and set aside.
2
In a large bowl, add mayo, mustard, honey, shallot, lemon juice, olive oil, herbs, spices, salt and pepper to taste. Set aside.
3
Preheat the grill. (For this recipe, I used my indoor grill.) When the potatoes are cool, place in a large mixing bowl. Toss with avocado oil and season with sea salt. Place potatoes on the grill, cut sides down. Cook until you get the grill marks on the potatoes, about 4-5 minutes. Flip the potatoes and cook for another 3-4 minutes. Transfer to a baking sheet and cool for 5 minutes.
4
Add grilled potatoes to the mixing bowl with dressing and stir to coat. Taste and adjust seasoning. Garnish with dill salt for enhanced flavor. Serve at room temperature or chilled.

173

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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: 1-1/2 pound Fingerling Potatoes, 3 Tablespoons Mayonnaise, 1 teaspoon Dijon Mustard, 1 teaspoon Honey, and more.

Yes, Grilled Potato Salad With Sweet Mustard Dressing 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!