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.
1/4cuplemon juicefresh squeezed, not from concentrate
1pinchsalt
1pinchblack pepper
2tbspcaper 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.