Grilled Fingerling Potato Salad with Whole Grain Mustard Vinaigrette
Prep time
Cook time
Total time
Grilled Fingerling Potato Salad with Whole Grain Mustard Vinaigrette is a potato salad like no other, made almost entirely on the grill. It's the perfect summer side!
Serves: 4-6 servings
For the dressing:
  • 1½ tablespoons white balsamic vinegar (red wine may also be substituted)
  • 1 tablespoon whole grain mustard
  • 1 tablespoon pure maple syrup
  • ¼ cup extra virgin olive oil
  • salt and pepper, to taste
For the potato salad:
  • 2 tablespoons extra virgin olive oil, divided
  • 1 lb. fingerling potatoes, halved lengthwise
  • 4 asparagus stalks, tough bottom stems removed
  • 1 ear of corn, husk and silk removed*
  • 3 green onions, chopped (both white and green parts)
  • 2 tablespoons chopped fresh basil
Prepare the dressing:
  1. Place the vinegar, mustard, maple syrup, salt, and pepper, to taste, in a small bowl. Add the olive oil in a slow steady stream while whisking constantly. Taste and adjust the seasoning as necessary and set aside.
Prepare the salad:
  1. Preheat the grill to medium. Toss the fingerling potatoes and asparagus in the olive oil and season with salt and pepper.
  2. Place the fingerling potatoes on the grill cut side down. Cook for 10 minutes or until nicely charred, then turn. Cook another 5-10 minutes, or until softened. The skin will begin to wrinkle when they're done. Remove from heat and place in a large bowl.
  3. Place the ear of corn on the grill. Grill for about 15-20 minutes, turning about every 4-5 minutes, or until nicely charred. Remove from heat and let stand until cool enough to handle.
  4. Place the corn on a cutting board and place on it's side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue removing the kernels until all of them have been removed. Add the corn to the potatoes.
  5. Place the asparagus on the grill in an even layer and grill for 6 minutes, turning halfway through. When cool enough to handle, slice on the bias in 1" pieces and place in the bowl with the potatoes and corn.
  6. Place the green onions and chopped basil in the bowl with the potato mixture, and toss with enough of the vinaigrette to coat. Serve warm and enjoy!
*Frozen or canned corn may be used as a time saver. Simply heat according to package instructions.
Potato salad can be customized with whatever you have on hand. Crumbled bacon and chopped hard boiled egg are great alternatives as well!
Dressing may be made in advance and stored in the fridge in an air tight containter.
Recipe by Flavor the Moments.
Recipe by Flavor the Moments at