Chris Cooks

Grilled Potato Salad with Honey Mustard and Dill Dressing

May 14, 2014  —  Written by Chris 

We believe we should all love where we live.

We’re a couple of homebodies, working to uncover the home our home wants to be. And we’re so happy to have you here. 

Portfolio

Projects

Design

We're Chris + Julia

read more

What we're                   right now

Loving

browse the shop

Befores, afters, mood boards, plans, failures, wins. We’ve done a lot of projects, and they’re all here. 

We have a long-standing relationship with DIY, and love rolling our sleeves up and making it happen. 

Even when you don’t want to rip down a wall, you can make that space in your home better. Right now.

browse all

browse all

browse all

02

01

03

Popular Posts

1.

2.

3.

Top Categories

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.

Grilled Potato Salad with Honey Mustard and Dill Dressing

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

IMG_2800

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.

Grilling Skillet

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:

Grilling potatoes in a grill skillet

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.

Grilled potato salad with honey mustard and dill dressing

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.

Grilled potato salad with honey mustard and dill dressing

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

I've never been a fan of cold potato salads, so I started making them warm. I've seen dill and dijon used in a lot of potato salads, but I think the warm potatoes mixed with the crisp red onion sets this dish apart. It seems simple, but the flavors are anything but.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4

Ingredients

  • 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

Instructions

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.

What do you think?

  1. […] real treats. Here’s a new twist on a classic potato salad recipe. Chris Marcum, author of the Chris Loves Julia food blog, tells us how it’s done. “Besides the dressing and some basics, this salad has two ingredients: […]

  2. […] Marcum, author of the Chris Loves Julia food blog, tells us how it’s done. “Besides the dressing and some basics, this salad has two […]

  3. […] Honey and Dill Mustard Potato Salad (from Chris Loves Julia) Serves […]

  4. […] Grilled Potato Salad with Honey Mustard and Dill Dressing […]

  5. Amber says:

    I also made this and it is easily the best potato salad I’ve ever had! I ended up roasting the potatoes instead since the grill was already packed, but mixing the dressing with the warm potatoes gave them so much more flavor. Also, cooking them this way instead of boiling ensured perfect “doneness”, instead of my usual overcooked or undercooked potatoes. Thanks for sharing!

  6. P. says:

    Our grill was out of commission so I finished the potatoes on my cast iron pan– worked great. Thanks for the the great recipe!

  7. Allison says:

    I just wanted to pop in to let you know that we tried this recipe out for our first BBQ of the season this weekend and it was a HUGE hit. We had it with steak, corn and grilled peppers and it is easily our new dish for the summer! We’re never going back to cold potato salad again!!
    Thank you!!

    • Chris says:

      I love hearing that, Allison! It always means a lot to me when people try the recipes I share, and even more when they like them. :)

  8. Carol says:

    Tried this last night and it was AH-MAZING! (even though I just browned the potatoes on the stove, since it was raining) Will definitely be marking this down as one to make over and over! Thanks :)

    • Chris says:

      So glad you liked it, Carol! This recipe works just as well sautéing or even roasting the potatoes, so I’m happy you didn’t let a little rain deter you. :)

  9. Ashley@AttemptsAtDomestication says:

    This looks absolutely delicious! I usually don’t like potato salad either, but there’s a local spot that serves a warm German potato salad and it’s delicious!

  10. Cindy says:

    This looks like a real winner!! And THANK YOU for addition of the Print button – a small thing, I’m sure, but makes my life complete :)

  11. Kelly says:

    Looks delicious, and love that pan too. Have you ever had hot german potato salad? It’s basically just boiled potatoes, with sauteed onions and bacon in a warm sugar-vinegar dressing.

    You can look up recipes for that specifically, or just for something called “hot bacon dressing”. That dressing is a component in the German potato salad. I live in PA with a large Amish and Pennsylvania Dutch (which is actually German) community and every Amish restaurant serves hot bacon dressing. You can put it over cold salads, hot potatoes, anything you want. Sometimes I just dip bread in it. It sounds weird because it’s hot “salad” dressing, but I promise you, if you like sweet and sour type flavors, it’ll blow you away. Gosh I want some right now so bad.

    • Chris says:

      I’ve made salads with warm bacon dressing before, but didn’t realize it was such a big thing out east. Jules is from PA, so maybe the next time we go out to visit, I’ll have to find somewhere that serves it, because it sounds amazing. In fact, I think you’ve inspired a new recipe. :)

  12. Meagan Briggs says:

    Potato salad I can do. It’s pasta salad that I have a hard time. COLD PASTA…yuck! I’m always craving a good potato salad, so after this stupid whole30…we’re making it!

  13. Sarah says:

    Love the skillet – thinking of getting one for my husband’s birthday. But I can’t find one that looks that nice – especially with the side handles. Any help on exact brand, or link?

    • Chris says:

      The one I have was a gift, but I’m pretty sure it came from World Market, found here: http://www.worldmarket.com/product/oversized-grill-skillet.do?&from=fn

      It works really well, but there are a couple things I would change about it. First, the handles. I mean, the thing is on the grill, so those handles are way too hot to grab. My last grill skillet had a removable handle, like the one I linked in the text, and I loved it. It makes it easier to shake the skillet and keep it stable without burning your hands or needing oven mitts.

      The other thing I would change is the holes. There are only holds on the bottom, not the sides. I’ve found this actually slows cooking a little bit, especially if the basket is really full. If I end up buying another one, I’ll likely go with something like I linked in the article.

      I hope this helps! The one I have is definitely better than not having one at all, so you can’t go wrong. :)

  14. Brad says:

    Yeah, I’m definitely giving this one a try. It sounds delicious! Although, I do love cold potato salad yet I’m really picky about it so this recipe sounds like a nice alternative. Great pictures by the way.


    http://www.bradleycowan.com

all the latest

We believe we should all love where we live.

We’re a couple of homebodies, working to uncover the home our home wants to be. And we’re so happy to have you here. 

HI! We're Chris + Julia

read more

Load More

Reader Faves

SHop all

What We're                     Right Now

What We're                 Right Now

Looking for our favorite things? A place to shop our home room by room, or just catch up on what Julia's wearing / loving right now? Browse the CLJ shop. 

Loving

looking for inspiration? 

We’re welcoming fall by lighting up the evenings with the glow of our fire pit. In Idaho, fire pits were more of a summer evening event. Fall was too cold to be out in the evening without being bundled with a coat and blanket. It’s magically different here, and the subtle crisp evenings are just […]

Can We Send You Our Love Letter?

Another way for us to stay in touch! Joining our weekly newsletter gives you access to exclusive content, never-before-seen photos, your questions answered, and our favorite DIYs. Sign up below!

Follow Along on Instagram

Welcome to our online community where we've posted home, DIY, style, renovations, and family since '09. Renovating our #cljmoderncottage in Idaho and headed for new adventures in Raleigh, NC. #cljfam #cljtransformations

@chrislovesjulia