I have been slow to jump on the band wagon for potato salad with a vinaigrette but this Grilled Potato Salad with Mustard Seed Vinaigrette has made me a believer!
Interestingly, the BBQ part is done in one layer on a foil sheet so you are not really getting a smoky, char from the BBQ. What you are getting is a single layer of potato slices evenly browned and crispy. I guess you could do the same in the oven if you tried but it is summer so I am happy to work on the grill. That is the added bonus here!
I have recently discovered Jezebel Sauce- that sweet, tangy, fruity mustard-y sauce and have been slathering it on EVERYTHING from BBQ Chicken Thighs to Air Fryer Cod Loins. The light mustard essence of this grilled potato salad is a perfect accompaniment.
These dishes may sound like they are heavily mustard-oriented but the mustard in the salad is very subtle and not overwhelming in the Jezebel Sauce either. So don't let all the mustard references scare you off!
So.. if you are like me and were avoiding potato salad with a vinaigrette type sauce - I would heartily encourage you to give this one a try!
Warm, with an interesting crunch - and I have to say- a good hit of sea salt - doesn't get much better than this!
Wine Pairing with Grilled Potato Salad With Mustard Seed Vinaigrette
You will probably want to pair your wine with whatever meat main course and sauce you are planning to serve. If you go with the chicken or fish above then I would suggest a French or South African Sauvignon Blanc, Chenin Blanc or a Rhone white wine blend.
A rosé, on the herbal spectrum, perhaps with a Syrah or Cinsault component would be good.
For red - look for a light to medium bodied Beaujolais, Pinot Noir. An Italian Primitivo might also work.
Grilled Potato Salad With Mustard Vinaigrette
- 4 large potatoes scrubbed clean
- ¼ cup butter
- salt and pepper to taste
- 3 Tbsps rice vinegar
- 2 Tbsps mustard seeds
- ¼ cup sherry vinegar
- 2 tsps pure maple syrup
- 2 tsps fresh lemon juice
- ¼ cup canola oil
- 2 celery stalks sliced thinly
- 4 green onions sliced into thin rounds
- 2 Tbsps fresh tarragon optional
- Cut clean potatoes with skin on into ½" thick rounds.
- In a large saucepan, bring potato slices to a boil in salted water and cook about 12 minutes until slices are tender crisp. Do not over cook. Drain potato slices and set aside. (Can be done in advance and refrigerated till ready to BBQ).
- While potatoes slices boiling bring the rice vinegar to a boil in a microwaveable cup. Add mustard seeds and set aside to allow the mix to cool completely.
- Prepare a double sheet of heavy foil large enough to hold the potatoes in a single layer and large enough to fold up a a ½" rim around the edge. Make sure the rim will hold all the melted butter so it doesn't drip through to the grill. Distribute butter in chunks evenly around the foil.
- Preheat the grill and set to medium heat. Transfer the foil to the grill and allow butter to melt. Spread potato slices evenly in a single layer around the foil.
- Allow potato slices to cook without disturbing them until the bottoms are evenly browned- about 19-12 minutes. Gently turn potatoes and allow the other side to brown slightly. (Depending on the level on heat on your BBQ - ensure at least one side is browned and crispy. If potatoes are getting too cooked forego browning the other side.)
- Whisk the remaining vinaigrette ingredients into the mustard seed mix. Season to taste with salt and pepper.
- Transfer the potatoes to a large bowl. Add the celery, green onions and fresh tarragon. Toss while warm with the vinaigrette. Season salad lightly with salt and pepper if desired. Serve immediately.
- Leftovers can be refrigerated a day or two. Rewarm gently in microwave or oven before serving.