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Published May 7, 2015. This post may contain affiliate links. Please read my disclosure policy.
It is so easy to get into the same old routine when it comes to backyard barbecue and grilling. I mean if it’s not broke don’t fix it right? WRONG! In no way could you eat the same thing every meal every day, so why would you do the same barbecued or grilled items every single time? You wouldn’t. It’s so much fun to try new things, and if they come out exactly as you wanted, it’s even that much sweeter. Really mu approached has always been to take staple classic items and put my own twist on it, and that’s exactly what I did with this Grilled Potato Salad with Mustard Dressing.
This potato salad is really easy to make and really delicious. It’s about changing simple fundamentals of a classic recipe to completely change the flavor dynamics of the dish. I par boiled the potatoes before grilling because let me warn that if you think you are going to throw raw potatoes on the grill and cook them through in a timely manner, than you’ve got another thing comin.
Oh yeah, and I grilled the bacon… That’s right! If you’ve never grilled bacon, the time has come. It is so delicious and smoky, except the only warning is that it does tend to cause quite a bit of flames so you do have to watch it and flip often, but it cooks quick!
The dressing is incredibly simple and consists of mayo, spicy mustard and apple cider vinegar, that’s it. It’s simple, delicious and the perfect flavor combo to compliment as a dressing for this potato salad.
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Grilled Potato Salad with Mustard Dressing
- 3 pounds of baby Yukon gold potatoes
- 3 tablespoons of olive oil
- ½ thickly sliced sweet onion
- 6 strips of thick cut bacon
- 1/4 cup of roughly cut fresh dill
- ½ cup of sliced green onions
- ½ cup of mayonnaise
- ¼ cup of Gulden’s® Spicy Brown Mustard
- 1 tablespoon of apple cider vinegar
- Kosher salt and fresh cracked pepper to taste
- Preheat the grill to high.
- Add the potatoes to a large pot of boiling salted water and cook for 8 minutes or until just before al dente.
- Strain the potatoes and add them to a bowl and toss with 2 tablespoons of olive oil and add them to the grill, to slightly char and finish cooking.
- While the potatoes are cooking, coat the onion slices in the remaining oil and add them to the grill to roast.
- Once the potatoes are slightly charred and cooked through, remove them from the grill along with the onions and chill.
- Next add the bacon strips to a cooler part of the grill and cook until crispy. Note the bacon will cause a lot of flames so constantly be turning them and moving them. The bacon will also cook very fast.
- Once the bacon is cooked, remove and chop.
- In a large bowl whisk together the mayonnaise, mustard and apple cider vinegar until combined and add in the potatoes and onions once cool along with the bacon, dill, green onions, salt and pepper and toss and chill. Serve cold.