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Grilled Mustard Potato Salad

Course Salad, Side Dish
Cuisine American
Servings 4


  • 6 small red-skinned potatoes
  • 6 small yellow-skinned (Yukon Gold) potatoes
  • 1 slice red onion
  • 1/2 lemon
  • 5 tbsp extra virgin olive oil divided
  • 2 tbsp French’s® Yellow Mustard
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp fresh dill minced
  • 2 tbsp fresh parsley minced


  • Preheat grill to high heat. Scrape grill grates clean and turn all burners to low setting.
  • Scrub potatoes clean. No need to peel. Place in a shallow, microwave-safe dish, in a single layer and add about 1/2-inch of water.
  • Poke each potato with a fork. Microwave on high for five minutes. Flip the potatoes and microwave for another five minutes. Check potatoes with a fork. They should be firm but tender in the center. Continue microwaving for another few minutes if necessary.
  • Drain the potatoes and coat the potatoes, the large onion slice and the 1/2 fresh lemon with two tablespoons of olive oil.
  • Place the potatoes, onion and lemon on the grill. Grill for about five minutes and flip. Continue grilling until the potatoes, onion and lemon are browned and softened. Remove from grill and allow to cool.
  • Squeeze the juice from the grilled lemon half into a clean bowl. Add the remaining three tablespoons of olive oil, French’s® Yellow Mustard, sugar, salt and fresh herbs. Whisk together until smooth.
  • Chop the potatoes and onion. Add to a large bowl. Toss with the dressing. Serve at room temperature.