And some bang to your campfire meal or tailgating spread with this grilled potato salad with mustard and dill dressing. Sponsored by Colman Mustard.
The kids might be back in school, but summer isn’t officially over until September 22nd. Here in San Diego, the temps are still HOT. So we aren’t saying goodbye to summer any time soon.
The weather is perfect for grilling. The cool evenings make for a perfect camping experience. So whether you are tailgating for the big game or sitting by the campfire, we are ready to end summer with a BIG bang!
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 Colman’s Mustard and dill dressing.
Why this recipe rocks
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.
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.
If you are grilling steaks or burgers or dogs, you can easily cook these vegetables with it for a perfect summer meal
The dressing for this grilled potato salad is something special. I used to Colman’s mustard to give it that extra PUNCH to make the salad sing. You can mix the dressing very easily wherever the party is at, or you can prepare it ahead of time.
Ingredients you need
- Baby red potatoes: I love grilling baby red potatoes because of their size. You can keep them whole if they are small. 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
- Extra virgin olive 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
- Salt and pepper
1. Cut potatoes, onions and bell peppers into approximately 1-inch chunks. Place each vegetable in a bowl and coat with olive oil. Slide onto skewers. Remove corn from husk and clean off silk threads. Rub corn down with 1 teaspoon olive oil.
2. Place skewers on a hot grill over medium-high heat 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.
3. To make the dressing, whisk ½ cup olive oil, dill, Colmans Prepared Mustard, lemon juice, salt and pepper together in a small bowl.
4. 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.
5. 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.
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.
- 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 TBS Colman’s Prepared Mustard
- 2 teaspoon lemon juice
- ½ teaspoon salt
- ¼ ground black pepper
- 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 TBS 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.
If using dried dill, use 4 teaspoons.
Amount Per Serving: Calories: 291Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 281mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 4g
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Disclosure: I did receive a stipend from Colman’s Mustard to develop a recipe using their product. The story I have written is all true, and the opinions expressed are truly mine. If I didn’t like it, I wouldn’t blog about it!