Grilled Potato Salad With Honey Mustard Dressing Recipes

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 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.

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!