Grilled Potato Salad with Mustard Dressing

Add bold flavor to your campfire cookout or tailgating spread with this grilled potato salad, tossed in a zesty mustard and dill dressing. It’s colorful, smoky, and a delicious twist on the classic side dish—no mayo required!

I have shared before my love for grilling vegetables. I go especially weak in the knees for warm salads. Today I have a very special salad that you can easily make while camping or grilling in your backyard.

Potato salads are the quintessential salad for the All-American picnic and barbecue. But I’m turning your classic potato upside down and heating things up — literally and figuratively with a grilled potato salad with mustard and dill dressing.

This grilled potato salad is super easy to prepare. Although I use small red potatoes, I cut them in half before skewering them so they would cook faster on the grill. I also grilled bell pepper, red onion and some corn to make this potato salad super colorful.

Laura says :

Why this recipe works

• Easy to Make: Just chop, skewer, grill, and toss—this grilled potato salad is low effort but high reward!
• Colorful & Fresh: Red potatoes, sweet bell peppers, red onions, and corn come together for a vibrant side dish that looks as good as it tastes.
• Big, Bold Flavor: Zingy mustard and fresh dill in the dressing pack a flavorful punch. No bland bites here!
• Great for Prep: Grill the veggies alongside your main dish or make it ahead of time as it holds up beautifully chilled.
• Perfect for Parties: Serve it warm or cold, this no-mayo potato salad is picnic- and potluck-safe, and totally crowd-pleasing!

Ingredients you need

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• Baby red potatoes: I love grilling baby red potatoes because of their size. You can keep them whole if they are small. You can also use Yukon gold potatoes. If using larger potatoes, be sure to cut them into bite size pieces before skewering.
• Red bell pepper: Red bell peppers are nice and sweet and I prefer them to green. You can also use yellow or orange varieties. You can also use the mini peppers, too.
• Red onion: I adore grilled red onions. You can also use sweet vidalia onions, too.
• Corn on the cob: I grill the corn and then cut it off the cob to add to the potato salad.
• Extra virgin olive oil: You can also use avocado oil.
• Fresh dill: When I can, I prefer to use fresh herbs because the flavor is so vibrant. You can also use dried dill.
• Mustard: I chose to use Colmans mustard because of its zingy flavor. Feel free to use your own favorite.
• Lemon juice: You can use fresh or bottled lemon juice.
• Salt and pepper

Step-by-step directions

1. Prep the veggies. Cut potatoes, onions and bell peppers into approximately 1-inch chunks and coat with olive oil. Slide onto skewers. Remove corn from husks and rub corn down olive oil.
2. Grill. Grill veggies over medium-high heat and cook until done. Potatoes take longer to cook. Cook corn until browned all around.
3. Make the dressing. Whisk the olive oil, dill, mustard, lemon juice, salt and pepper together in a small bowl.
4. Transfer veggies. When vegetables are done, remove from skewers and place in serving bowl. Slide a sharp knife down the cob to remove the kernels and transfer to bowl with the rest of the veggies.
5. Combine. Coat the vegetables with the mustard dressing and serve warm or refrigerate and serve cold.

Recipe tips and FAQs

For even cooking, cut all of your vegetables into relatively equal sizes. Also, make sure each skewer has one type of vegetable. All of this to insure even cooking, as potatoes take longer to cook than onions and peppers.

If you are grilling porterhouse steaks, queso stuffed burgers or gourmet hot dogs, you can easily cook these vegetables with it for a perfect summer meal

For more potato salad recipes try my cider vinegar potato salad, my olive oil potato salad with raisins or my Persian potato salad (salad olivieh).

Grilled Potato Salad with Mustard and Dill Dressing

Laura Bashar | Family Spice

And some bang to your campfire meal or tailgating spread with this grilled potato salad with mustard and dill dressing.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dishes

Cuisine American

Servings 6

Calories 291 kcal

Ingredients

  

1x2x3x

• 24 oz baby red potatoes
• 1 red bell pepper
• 1 red onion
• 1 corn on the cob
• ½ cup extra virgin olive oil divided
• ¼ cup fresh chopped dill
• 1 tablespoon Colman’s Prepared Mustard
• 2 teaspoon lemon juice
• ½ teaspoon salt
• ¼ ground black pepper

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Instructions

 

• If using coals, prepare coals and grill for medium high heat.
• Cut potatoes in half, or into approximately 1-inch chunks. Place potatoes in a large bowl and coat with 1 tablespoon olive oil. Slide potatoes onto skewers.
• Peel and cut onion into small wedges. Place onion chunks in a bowl and coat with 1 teaspoon olive oil. Slide onions onto skewers.
• Remove seeds and stem bell pepper. Cut pepper into 1-inch pieces, place in a bowl. Coat with 1 teaspoon olive oil. Slide peppers onto skewers.
• Remove corn from husk and clean off silk threads. Rub corn down with 1 teaspoon olive oil.
• Place skewers on the grill and cook until vegetables are done. Potatoes take longer to cook, about 15 minutes, while the peppers and onions only take about 10 minutes. Cook corn until browned all around.
• To make the dressing, whisk ½ cup olive oil, dill, Colmans Prepared Mustard, lemon juice, salt and pepper together in a small bowl.
• When vegetables are done, remove from skewers and place in serving bowl. If you want to cut into smaller pieces, feel free to do so.
• Hold corn upright and slide a sharp knife down the cob to remove the kernels and transfer to bowl with the rest of the veggies.
• Coat the vegetables with the mustard dressing and serve warm or refrigerate and serve cold.

Notes

Cooking Suggestions: If using dried dill, use 4 teaspoons.

TO STORE: Store any leftover potato salad in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1gCalories: 291kcalCarbohydrates: 29gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 15gSodium: 281mgFiber: 3gSugar: 4g

Keyword grilled potato salad, mustard potato salad

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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