The recipe I want to share today is a quick one, easy to execute, but so complex in flavor you’ll go crazy for it. See, I’ve never been a fan of potato salad. There was one potato salad I had while living in Louisiana that was made with mashed potatoes instead of cubed potatoes, and I actually really liked it, but outside that experience, I just don’t care for it. After years of not fully understanding why I couldn’t stomach potato salad, I one day realized it was the cold potatoes. I don’t like cold potatoes. They always end up making my mouth feel dry and there just isn’t enough flavor in the dressing to make it appealing to me. That’s when I started making warm potato salads, and I’ll never go back.
Beside the dressing and some basics, this salad has two ingredients: baby new potatoes and a red onion. Simple is the way I like it. Here’s what you need:
2 lbs baby new potatoes
1/2 medium red onion
1 Tbsp dijon mustard
2 Tbsp mayo
1.5 Tbsp honey
1 Tbsp fresh lemon juice
1 tsp lemon zest
2 tsp white wine vinegar
2 sprigs of fresh dill, remove the leaves from the main stem and roughly chop
salt, pepper, canola oil
The picture above shows all the stuff for the dressing. In a small bowl, mix together the mustard, mayo, honey, lemon juice & zest, vinegar, dill, and a couple pinches of salt and pepper. Set aside.
Prep everything else by washing the potatoes and cutting them so every piece is bite-sized. Some of them you may be able to leave whole, while others will need to be halved or quartered. Not a big deal, just use your discretion. Boil the potatoes for 10 minutes in salted water.
Once the potatoes have boiled for 10 minutes, remove them from the water and let drain in a colander. Add the potatoes to a bowl or ziplock bag and toss gently with a couple tablespoons of canola oil and some salt and pepper.
Now, before moving on I want to talk about a wonderful piece of equipment you may want to look into. It’s called a grilling skillet, and it’ll make your grilling life easier. Grilling stuff like onions, asparagus and green beans can be annoying. They always seem to slip through the grate and you find them a month later, fused into the metal drip pan beneath your burners. The grill skillet lets you get the grill flavor, without having to worry about your stuff falling through the cracks, as it were. My last grill had one built in, but I received the one pictured below as a gift and it works perfect on my new grill.
So put the grill skillet on your grill and heat it on high for 10 minutes. Then, add the potatoes and cook on medium high with the grill closed, opening the lid every 5 minutes or so to toss, until the potatoes start browning (about 15-20 minutes), like so:
While the potatoes are grilling, chop your red onion and put it in a bowl. Once the potatoes are done cooking, add them directly to the bowl with your onions. This allows the heat from the potatoes to cook the onion just enough to remove a lot of the harshness raw onions have, but it doesn’t cook them enough to where they lose their crispness. It’s the best of both worlds, really. Toss that all together.
Now, while the potatoes are still hot, add the dressing (you may not need all of it, so only use as much as you think you need to) and toss to coat. Serve warm with whatever you want. It goes really well with pork chops, steak, or ribs.
That’s it. You could also add some lightly grilled green beans, which would be good, but honestly it doesn’t need that. Jules put it perfectly – “There’s no one strong flavor. You taste it all, without anything overpowering anything else.” Give it a go with your next barbecue, or take it over to a neighborhood cookout. The lemon brightens the whole thing up and makes what could be a very heavy dish actual quite light-tasting. And of course, my favorite part, the potatoes are warm – the way they’re supposed to be. ;)
Grilled Potato Salad with Honey Mustard and Dill
- 2 lbs baby new potatoes
- 1/2 medium red onion
- salt pepper, canola oil
For the Dressing:
- 1 Tbsp dijon mustard
- 2 Tbsp mayo
- 1.5 Tbsp honey
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tsp white wine vinegar
- 2 sprigs of fresh dill remove the leaves from the main stem and roughly chop
For the Dressing:
- Mix together the dressing ingredients, set aside.
For the potatoes:
- Wash the potatoes thoroughly and cut each into bite-sized pieces. Boil in salted water for 10 minutes. While those are boiling, heat up the grill (with your grill skillet, if you have one).
- Remove from boiling water and drain in a colander.
- Once dry and cooled slightly, put the potatoes in a bowl or ziplock bag with 2 Tbsp canola oil, a couple pinches of salt and pepper. Mix together gently to coat potatoes evenly.
- Add the potatoes to your grill skillet. If you don't have one, just be careful the potatoes don't fall through the grate. Grill for 15-20 minutes, tossing or flipping the potatoes every 5 minutes or so, until they start to develop brown spots.
- While potatoes are cooking, chop the red onion and put in a glass bowl.
- After the potatoes are done cooking, add them directly to the bowl with your onions and toss together. Set aside for 2-3 minutes.
- Add the dressing (only enough to coat the potatoes) and serve warm.