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!
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 Colman’s 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.
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.
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.
Your guests will love the combination of flavors found in this grilled potato salad, from the heavenly fresh dill, to the smoky vegetables and spicy mustard.
Snag some zesty Colman’s Mustard for yourself so you can make your own grilled potato salad. Click here to save on your next purchase. And keep in touch with Colman’s on facebook, instagram and twitter.
- 24 oz baby red potatoes
- 1 red bell pepper
- 1 red onion
- 1 corn on the cob
- 1/2 cup extra virgin olive oil, divided
- 1/4 cup fresh chopped dill
- 1 TBS Colman’s Prepared Mustard
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/4 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 tsp 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 tsp olive oil. Slide peppers onto skewers.
- Remove corn from husk and clean off silk threads.
- Rub corn down with 1 tsp 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 1/2 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.
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!