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Chef Megan Mitchell

Online Cookbook

Grilled Potato Salad with Herbs and Whole Grain Mustard

Grilled Potato Salad with Herbs and Whole Grain Mustard


  • 2 pounds baby red skin potatoes
  • Vegetable oil, for coating
  • Salt and pepper, for sprinkling
  • 1 red onion, sliced into 1/2-inch rounds
  • 3 green onions, chopped
  • 1/2 cup chopped dill
  • 2 tbsp. parsley, chopped
  • 2 tbsp. chives, minced
  • 1/2 cup olive oil
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. whole grain mustard
  • 2 tbsp. honey
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper


  1. In a large pot place potatoes and cover with cold water and a large handful of salt. Bring to a boil then turn down to a simmer and cook for 7 minutes. Drain and let cool.

    Once cool enough to handle cut in half, place in a medium bowl and drizzle with vegetable oil and a sprinkling of salt and pepper.

  2. Preheat your grill to high heat (400°-425°). Clean and oil the grates.

  3. While grill is preheating make the dressing. In a bowl combine the oil, vinegar, mustard, honey, salt and pepper. Whisk, taste for seasoning and set aside.

  4. Grill the red onion slices about 5 minutes per side until charred and slightly softened.

    While the onions are grilling, grill the potatoes cut side down for 4-5 minutes. Flip and cook another 2-3 minutes. Transfer the potatoes to a large bowl and add in the green onions and chopped herbs. Stir to combine.

  5. Remove the grilled red onions and roughly chop. Add to the bowl as well. Pour over half of the dressing, mix well without breaking up the potatoes too much. Taste for flavor adding more dressing if needed by the tablespoon. The potatoes will soak up the dressing as it sits.

    Serve warm or room temperature.

    Recipe Courtesy of Megan Mitchell

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