Best 3 Grilled Mustard Potato Salad Recipes
**Grilled Mustard Potato Salad: A Unique and Flavorful Twist to the Classic Dish**
Potato salad, a classic picnic and potluck staple, gets a delightful makeover with this grilled mustard potato salad recipe. This dish combines the familiar flavors of a traditional potato salad with the smoky, charred notes of grilled potatoes and a tangy mustard vinaigrette. The result is a salad that is both familiar and exciting, with a perfect balance of flavors and textures.
This recipe includes two variations: a classic mustard vinaigrette and a spicy Dijon mustard vinaigrette. The classic mustard vinaigrette is a simple yet flavorful dressing made with yellow mustard, olive oil, vinegar, and herbs. The spicy Dijon mustard vinaigrette adds a kick of heat and depth of flavor to the salad. Both dressings are easy to make and can be adjusted to your taste preferences.
The grilled potatoes give this salad a unique smoky flavor and a slightly crispy texture. You can grill the potatoes in advance and store them in the refrigerator until you're ready to assemble the salad. This makes it a great make-ahead dish for busy weeknights or weekend gatherings.
The grilled mustard potato salad is a versatile dish that can be served as a side dish or a main course. It's perfect for potlucks, picnics, and barbecues. You can also enjoy it as a light lunch or dinner option. With its unique flavor and texture, this grilled mustard potato salad is sure to be a hit with your family and friends.
GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE
Steps:
- Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
- Heat a charcoal or gas grill to medium-high.
- Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
- Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
- In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
Nutrition Facts : Calories 400 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 13 milligrams, Sodium 550 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams
GRILLED MUSHROOM POTATO SALAD WITH DIJON MUSTARD VINAIGRETTE
Provided by Bobby Flay
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.
GRILLED MUSTARD POTATO SALAD
This is an easy 'on the barby' salad. In the winter months, broil the potatoes in the oven. Matches most meals well.
Provided by KRISTA DB
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 42.7 g, Fat 14.3 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 295.1 mg, Sugar 1.9 g
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for potato salad.
- Boil the potatoes until they are just tender: Overcooked potatoes will fall apart when tossed with the dressing.
- Make the dressing ahead of time: This will allow the flavors to meld and develop.
- Use a light hand when tossing the potatoes with the dressing: Over-mixing will break up the potatoes.
- Serve the potato salad warm or at room temperature: Cold potato salad is not as flavorful.
Conclusion:
This grilled mustard potato salad is a delicious and easy-to-make side dish that is perfect for summer gatherings. The mustard dressing is tangy and flavorful, and the grilled potatoes add a smoky flavor that takes this salad to the next level. Whether you are serving it at a barbecue or a potluck, this salad is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
