It has been a minute. A minute too long. I apologize for the lack of posts, but the entire month of August has been a blur. Between sleep training my 7 month old and running to what feels like 8 million doctors appointments, I have been exhausted, plain and simple. Now that everyone in my house seems to be getting consistent sleep and on the mend, I am back into the swing of things and back to posting regularly.
Today I’m brining you the perfect side for your Labor Day cookout with this Grilled Red Potato Salad. It’s basically regular old potato salads’ fancy cousin. This recipe loses the mayo-based dressing in favor of a light stone ground mustard vinaigrette, and keeps it simple by letting the grilled potatoes be the star of the show, rather than adding a whole bunch of ingredients.
Unlike traditional potato salad, this potato salad is best served warm or at a room temperature, and is also best dressed warm as opposed to cold. While I parboiled my potatoes on the stove and finished them on the grill, you could absolutely roast them in the oven if you don’t have access to a grill. Just be sure to still parboil them so they don’t take forever to cook.
This recipe is gluten free, dairy free, grain free, vegan and absolutely delicious.
Enjoy!
- 2.5 lbs small red potatoes with skin on; washed and dried
- 1/2 cup olive oil; divided
- Pink Himalayan salt
- Freshly ground black pepper
- ¼ cup white wine vinegar
- 3 tablespoons stone ground mustard
- 1 tablespoon dijon
- 1 teaspoon honey or maple syrup
- 1/4 cup coarsely chopped fresh Italian parsley; for garnish
- Cover potatoes with water in a medium saucepan. Season water generously with salt. Bring to a boil, then reduce heat and simmer until tender, or about 8 minutes.
- When finished, drain potatoes and let cool. Once cool, slice in half.
- Heat the grill to medium or heat oven to 425F.
- In a large bowl toss the potatoes with 1/4 cup of the olive oil and season with salt and pepper. Place the potatoes on the grill in a grill basket in one even layer, cut-side down, and grill until lightly golden brown or about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.
- If roasting, place potatoes on a baking sheet and cook for about 15-20 minutes, flipping potatoes halfway through.
- While the potatoes are grilling, whisk together the vinegar, mustard and remaining 1/4 cup olive oil in a large bowl. Whisk to thoroughly combine and season with a little salt and pepper.
- Remove the potatoes from the grill and immediately add to the bowl with the dressing and parsley.
- Gently stir to combine.
- Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving.
- Garnish with chopped parsley.