Grilled Potato Salad with Whole Grain Mustard Vinaigrette

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Grilled Potato Salad is a smoky grilled potato salad recipe with grilled vegetables tossed in a maple mustard dressing.  It’s an easy summer side dish that’s gluten-free and vegan!

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I’ve resigned myself to the fact that I won’t be on my regular work schedule this summer.  Which means you’ll be kind of getting what you’ve been getting the past few months with my traveling and end of the school year activities. 

 I’ll probably be posting twice a week for most of the summer, unless I’m really on top of my game.  I have a lot of summer produce I want to fit in here, so we’ll see how it goes!

For now, we’re focusing on this grilled potato salad, which I’ve been holding out on you.  I’ve served this potato salad to a number of family members on different occasions, and every time, the reviews were great.  

I thought it was about time I shared it here, and Father’s Day is the perfect time to do it.  Father’s Day is all about great grilled food!

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A typical Father’s Day for me is “manning” the grill, which is my favorite place to be almost all the time.  Grilled burgers, bbq chicken, or steaks are all welcome, and let’s not stop there.  

I love grilling my side dishes too, which has included potato salad ever since I made my grilled sweet potato salad last year. 

Smoky grilled potato salad is where it’s at. 🙂

Fingerling potatoes are great on the grill because they’re all fairly small.  Halve them lengthwise and toss them up in olive oil, salt, and pepper, and grill them for about 15-20 minutes depending on thickness.  

Those gorgeous grill marks make the salad even more appetizing than your average old potato salad.  Maybe you agree?  Then when you add gorgeous grilled produce like asparagus and corn, things can only get better.

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What makes this potato salad really lively, however, is the big, bold flavor of the whole grain mustard vinaigrette.  This is same vinaigrette I used for my Salmon Nicoise Salad, and I can’t seem to get enough of it.  The dressing is toned down with maple syrup, which is the perfect combination with the mustard.  

All the smoky-maple-mustard flavor is complimented with fresh green onions and chopped basil — this salad has it all.

If you don’t have asparagus or corn, use what you have on hand.  Think bacon, chopped hard boiled egg, and any fresh herbs you have….the list goes on.  

This grilled potato salad recipe is fully customizable for any meal, and is guaranteed to give regular potato salad a run for its money and then some. 🙂


More side dishes for the grill:

Grilled Mexican Street Corn Salad

Grilled corn on the cob

Grilled sweet potato fries

Grilled vegetables by Food Network

Grilled Potato Salad

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Grilled Potato Salad is a smoky grilled potato salad recipe with grilled vegetables tossed in a maple mustard dressing.  It's an easy summer side dish that's gluten-free and vegan!

close up shot of grilled potato salad with a fork alongside


For the dressing:

  • 1 1/2 tablespoons white balsamic vinegar (red wine may also be substituted)
  • 1 tablespoon whole grain mustard
  • 1 tablespoon pure maple syrup
  • 1/4 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 corn may be used as a time saver. Simply heat according to package instructions.
    • Potato salad can be customized with whatever veggies that 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 container.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 220Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 128mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 3g

    Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.


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