Name: Grilled Potato Salad Recipe with Mustard Aioli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 lbs. potatoes*; 1 Tablespoon olive oil; ½ teaspoon coarse sea salt; 1 bunch medium scallions* thinly sliced; ¼ cup olive oil; 2 Tablespoons dijon mustard

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No reason to heat up the kitchen when you can grill potatoes for a creamy, crispy, tasty and side dish. Whip up this tasty mustardy aioli, and then sprinkle on the scallions for the BEST potato salad experience EVER! Say goodbye to the mayo and hello to BBQ Season with this easy recipe that uses just 5 wholesome ingredients.

close up quarter of a white bowl loaded with grilled potato salad with scallions. — Nutritious and Delicious Grilled Potato Salad

This recipe has been updated from the original, which was published on June 11, 2015.

Grilled veggies? I’m in! Grilled potato salad with dijon mustard? Yes, please. If you’re out there on the grill, you’ll also want to make grilled asparagus, the most incredible grilled ratatouille and while you’re at it, let’s do some grilled peaches for dessert!

5 Ingredient Grilled Potato Salad

Ingredients for grilled potato salad: scallions, potatoes, mustard, olive oil and sea salt

Potatoes: Creamer, Yukon Gold, or Red Bliss are all good choices. I like to buy the smallest potatoes I can find.
Scallions: Also called green onions.
Mustard: Dijon is my top pic.

PREP: Wash and cut the potatoes. Slice the scallions. Whisk up the aioli.
GRILL THE POTATOES
Mix potatoes with aioli. Sprinkle with scallions and salt and mix.

No Mayo Potato Salad Aioli

4 steps towards a smooth and creamy mustard aioli.

Vegan Mustard Aioli is so easy to make and a healthier choice than mayo. It’s important to keep whisking until the mustard and oil are emulsified. There should be a consistent, smooth texture with a thickness similar to mayonnaise.

Step by Step

Preheat the grill before you begin. A hot grill helps the potatoes get those nice grill marks.

Drain the potatoes that have been soaking in water and pat dry. Drizzle with olive oil

PRO TIP: Make sure to clean your grill really well before beginning. Those little bits stuck on there from cooking proteins contain carcinogens. Heat your grill to high. Let those bits turn ashy-gray and then use a metal grill brush to scrape them off.

Potatoes on the BBQ, browned and with grill marks.

Then, spread the potatoes out in a single layer. Close the grill. Potatoes will get crisp on outside and steam on the inside if the grill is closed while cooking. Leave the potatoes undisturbed for about 15 minutes so they brown and get grill marks. Open and use to n gs to toss and redistribute. Close the grill again and finish cooking for another 5 minutes, or until tender when pierced with a fork.

Pouring mustard aioli over a bowl of grilled potatoes

Pour the mustard aioli over the grilled potatoes while they’re still warm. A quick sprinkle of scallions and salt, then a thorough mix and THE BEST potato salad you’ve ever had is ready.

White bowl filled with grilled potatoes with mustard sauce and scallions on a red checkered background

Debra’s Pro Tips

Red and White checkered background with a white bowl filled with potato salad sprinkled with scallions.

Wash, scrub and cut any larger potatoes then soak in water as long as overnight. A great task to get out of the way in advance. The longer they soak, the shorter time they’ll need to cook.
Don’t skimp on the scallions. That warm mustardy sauce + scallions is what sets THIS potato salad recipe apart from all the rest.

Grilled potato salad with tangy mustard, delicious scallions and crispy, creamy potatoes. No fuss, no mayo, no guilt. Summer at its finest….great taste with little effort. So you can get back to enjoying the weather.

Grilled potato salad, sprinkled with scallions in a white bowl.

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📖 Recipe

Grilled Potato Salad Recipe with Mustard Aioli

Author: Debra Klein

4.65 from 17 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course Side Dish

Cuisine American

Servings servings

Calories 244 kcal

Equipment

Mini whisks

Ingredients

▢ 2 lbs. potatoes*
▢ 1 Tablespoon olive oil
▢ ½ teaspoon coarse sea salt
▢ 1 bunch medium scallions* thinly sliced

Mustard Aioli

▢ ¼ cup olive oil
▢ 2 Tablespoons dijon mustard

Instructions

PREP POTATOES: Wash potatoes. No need to peel. Cut larger potatoes iIn halves or thirds, careful they aren't so small they'll slip through the grates in the grill. Keep the smaller potatoes whole. Cover prepped potatoes with cool water until ready to grill. The longer they soak, the shorter the cooking time on the grill.
MUSTARD AIOLI: Make the sauce by whisking the oil with the mustard until emulsified. It's very important to whisk until mustard is FULLY incorporated into oil and there is a consistent, smooth texture. The thickness will resemble mayonnaise.
GRILL POTATOES: Preheat grill. Dran potatoes and pat dry. Drizzle with olive oil and place on the preheated grill in a single layer. Close the lid and let them cook, undisturbed for 5 minutes. Use tongs to flip potatoes, close the lid and cook for another 5 minutes. Toss again, so that each side gets grill marks and no sides are burnt. Continue to cook for 5 minutes. They are done when a fork pierces potatoes easily. Remove potatoes from grill and place in a bowl.
Pour dressing over potatoes while they are still warm. Scatter scallions over potatoes and sprinkle with salt. Mix well. It's OK if some get mushy.
Serve warm, or at room temperature.

Notes

PRO TIP: Make sure to clean your grill really well before beginning. Those little bits stuck on there from cooking proteins contain carcinogens. Heat your grill to high. Let those bits turn ashy-gray and then use a metal grill brush to scrape them off.

POTATOES: I like to use small creamer potatoes, assorted colors. You can also use yukon gold or red bliss. Buy the smallest potatoes you can find.

OPTIONAL: sprinkle on ¼ teaspoon crushed red pepper flakes, or ¼ teaspoon ground white pepper. Mix well.

OVEN METHOD: Preheat oven to 450. Follow all directions, but instead of placing potatoes on grill, place on a rimmed baking sheet in a single layer. Cook for 20 minutes. Mix well. Cook for additional 10-15 minutes, depending on size, until crisp on the outside, tender on the inside. Continue as directed, pour dressing over, and mix in scallions and salt.

Nutrition

Serving: 1gCalories: 244kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 327mgFiber: 4gSugar: 2g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!

Categories

Gluten Free Grain Free Side Dish Vegan

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