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Warm Potato Salad with Honey Dijon Dressing & Fresh Dill

If you aren't a fan of cold potato salad, this version is a great one to try. The potatoes are grilled (or roasted) and served with fresh dill and onions, in a bold honey mustard dressing. 
Course Side Dish
Keyword dijon, dill, grilled, honey mustard, potato, potatoes, roasted, salad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • 1.5 lb baby potatoes (yukon, new, purple etc)
  • 1/4 cup grapeseed oil
  • 1 tbsp salt
  • 1 1/2 tsp black pepper
  • 1 cup red onion medium dice
  • 2 tbsp fresh dill tender fronds only, chopped
  • 1/3 cup mayonnaise
  • 1/4 cup dijon mustard
  • 1 tbsp whole grain mustard
  • 1/4 cup honey
  • 1/4 cup lemon juice fresh squeezed, not from concentrate
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tbsp caper berries

Instructions

  • Preheat grill on medium heat with a grill basket directly on the grate if you have one. 
  • Cut the potatoes into pieces approximately 1in thick. Doesn't need to be perfect, just general uniform. 
  • In a large bowl, combine the potatoes with the grapeseed oil, 1 tbsp of salt and 1 1/2 tsp black pepper. Toss to coat evenly.
  • Add the potatoes directly to the grill pan and cook over medium heat, with the lid closed, for 25-30 minutes. Check the potatoes every 5 minutes and toss around to prevent burning and to get all the pieces evenly cooked. 
  • While the potatoes cook, dice the red onion and put it in a large bowl. Chop the dill and set it aside.
  • Make the dressing by combining the mayo, dijon, whole grain mustard, honey, lemon juice, 1 pinch each of salt and pepper. Whisk together until smooth, taste and adjust seasonings to preference.
    TIP: If it's too sour, add more mayo, dijon, and honey. If it's too sweet, add more mayo and lemon juice. If it's too mayo-ey, add more dijon, lemon juice and honey. 
  • Once the potatoes are done, immediately add them to the onions. Add the chopped dill and toss everything to combine. Let sit for 5 minutes to allow the hot potatoes to gently cook the harshness from the onions and release the oils from the dill. 
  • Add the dressing and toss evenly to coat. Serve warm.