Grilled Potato Salad With Honey Mustard Dressing Recipes

GRILLED MUSTARD POTATO SALAD

Steps:

• Preheat an outdoor grill for high heat.
• Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.
• In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.
• Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill. Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.

GRILLED POTATO SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
• Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
• Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

GRILLED POTATO SALAD WITH HONEY MUSTARD AND DILL

Steps:

• Mix together the dressing ingredients, set aside.
• 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.

HONEY MUSTARD RED POTATO SALAD

Steps:

• Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool., Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended., Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.

GRILLED POTATOES WITH MUSTARD-GARLIC DRESSING

Steps:

• Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly.
• While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.
• Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes.
• Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.

GRILLED POTATO SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Par-boil potatoes in lightly salted water for 5-8 minutes. Once potatoes are cool, slice into 1/4 inch discs. Slice onions into 1/4 inch discs as well. Toss potatoes, and onions in olive oil, salt and pepper, gently, so not to break up the onions or potatoes. Grill onions and potatoes untill onions are soft and have brown grill marks and potatoes and crispy, turning once. While they are grilling break off butter lettuce leaves and spread around a platter. To make dressing just whisk all ingredients together, streaming the olive oil in last. To prepare salad, arrange potatoes and onions atop the lettuce alternating potato then onion, then potato, then onion... Drizzle dressing on top, when you are ready to serve it... It's great served when lettuce and dressing is cold, and potatoes and onions are hot!