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.
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.