Grilled Potato Salad with Mustard and Dill Dressing
And some bang to your campfire meal or tailgating spread with this grilled potato salad with mustard and dill dressing.
Servings 6
Calories 291kcal
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 tablespoon Colman’s Prepared Mustard
- 2 teaspoon lemon juice
- ½ teaspoon salt
- ¼ ground black pepper
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: 1g | Calories: 291kcal | Carbohydrates: 29g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 281mg | Fiber: 3g | Sugar: 4g
