Friday, August 28, 2009

Grilled Mustard Potato Salad

I was all set to grill...then the skies opened up, it rained like crazy and everything went into the oven! I found this recipe at and I was so excited to have my main dish (chicken drummies), side dish (this grilled potato salad) and veggies (roasted carrots in foil) all on the grill.

The verdict?
I wished the potatoes would have gotten more crispy, even though I broiled the crap out of the potatoes. I'm sure if I had put them on the grill, they would have been more of what I was envisioning with dark crispy bits. But the way they came out of the oven was still very good, more like a marinated crispy hash brown. I enjoyed the dressing, but next time I would reduce the vinegar a little bit.

I am also sharing this at The Grocery Cart Challenge Recipe Swap . Please stop over there for some great recipes!

Grilled Mustard Potato Salad

3 Yukon Gold potatoes, cubed
3 red potatoes, cubed
1/4 cup canola oil
3 tablespoons distilled white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper

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.

Easy Cooking | Simple Cooking 

1 comment:

  1. That looks really good, I am not a big fan of mayo potato salad, this one looks like a winner!