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Grilled Potato Salad with Mustard Dressing

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

Grilled mustard potato salad in a bowl with fresh dill and a mustard bottle next to it

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 porterhouse steaks, queso stuffed burgers or gourmet hot 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

Ingredients labeled and needed to make mustard potato salad

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Step-by-step directions

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 metal skewers or bamboo skewers soaked in water for 30 minutes. 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.

Skewered potatoes, onions, bell peppers and corn on the cob cooking on a grill

3. To make the dressing, whisk ½ cup olive oil, dill, Colmans Prepared Mustard, lemon juice, salt and pepper together in a small bowl.

Mixing up mustard dressing for potato salad

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.

Grilled skewered potatoes, onions, bell peppers and corn on the cob in an enamel tray

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.

Grilled chopped vegetables with mustard dressing in a bowl to prepare potato salad

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.

This grilled potato salad will last in an air tight container in the refrigerator for up to 4 days. You can eat it cold or reheat it in the microwave or until warmed through. 

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Yield: 4-6 Servings

Grilled Potato Salad with Mustard and Dill Dressing

Grilled mustard potato salad in a bowl with fresh dill and a mustard bottle next to it

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

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

    1. If using coals, prepare coals and grill for medium high heat.
    2. Cut potatoes in half, or into approximately 1-inch chunks.
    3. Place potatoes in a large bowl and coat with 1 TBS olive oil.
    4. Slide potatoes onto skewers.
    5. Peel and cut onion into small wedges. Place onion chunks in a bowl and coat with 1 teaspoon olive oil. Slide onions onto skewers.
    6. Remove seeds and stem bell pepper.
    7. Cut pepper into 1-inch pieces, place in a bowl. Coat with 1 teaspoon olive oil. Slide peppers onto skewers.
    8. Remove corn from husk and clean off silk threads.
    9. Rub corn down with 1 teaspoon olive oil.
    10. 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.
    11. To make the dressing, whisk ½ cup olive oil, dill, Colmans Prepared Mustard, lemon juice, salt and pepper together in a small bowl.
    12. 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.
    13. 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.
    14. Coat the vegetables with the mustard dressing and serve warm or refrigerate and serve cold.

Notes

If using dried dill, use 4 teaspoons.

Nutrition Information:

Yield:

6

Serving Size:

1

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!

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