If you are anything like me, you firmly believe that grilling makes everything better. And this mustard grilled potato salad with vinaigrette recipe is no exception! There are two components that make this potato salad amazing: grilled potatoes and onions, and the mustard vinaigrette. They both add so much flavor and depth to the grilled potato salad, I know you’re going to love it!
Summer parties, BBQs, weeknight grilled dinners, etc… this salad works for it all. I think this mustard potato salad recipe is best with a variety of potatoes. You can use your favorites, but the sweet potatoes add a hit of sweetness that pairs so well with smoky bacon and spicy jalapenos, so I’d definitely recommend including them.
I also love to add some purple potatoes so that there are a few different colors going on. Then we have the potato salad vinaigrette that brings everything together. It really is love at first bite.
You can eat grilled potato salad warm, but it’s also delicious after it’s been chilled in the fridge for a bit. It’s the kind of dish that you find yourself opening the fridge, fork-in-hand, for “one last bite” over and over until it’s gone. Don’t say I didn’t warn you!
How To Make Grilled Potato Salad
This mustard potato salad recipe doesn’t just taste amazing, it’s also gorgeous and fragrant. You might be salivating while waiting for them to finish cooking on the grill… good thing they don’t take too long!
First, boil potatoes in a large pot until they are tender. Drain and set them aside.
PRO TIP: Fry the bacon (or make bacon in the oven) and prepare the dressing while the potatoes are boiling to save some time.
Then, make the dressing by whisking together vinegar, lemon juice, mustard, oil, sea salt, and black pepper.
Next, it’s time to grill the potatoes and onions. The onions will cook fairly fast, so keep a close watch so they don’t burn. Once they begin to wilt, remove them from the grill.
Finally, toss the salad together. Top the grilled potatoes and onions with sliced jalapenos and bacon, and drizzle with the potato salad vinaigrette.
Grilled Potato Salad Variations
I have made this easy potato salad so many times that I’ve got some ideas for variations on it! Here are a few ideas that work great for this homemade potato salad:
- Lemons – Grilled lemons are so tangy and amazing! Use them as a garnish and eat them with the grilled potato salad. So good!
- Eggs – Traditionally, mustard potato salad has eggs. Top the salad with sliced or chopped boiled eggs before serving.
- Red Onions – They are the perfect compliment to the potato salad vinaigrette dressing. I love to grill them with the potatoes until they are nice and charred.
Can You Heat Up Potato Salad?
Yes, the intention of this grilled potatoes and onions recipe is to be served warm or at room temperature. If you make it ahead or have leftovers, simply heat it up in the microwave or hot skillet.
But really, there is no wrong way to eat this potato salad.
Can I Leave The Skin On For Potato Salad?
You can absolutely leave the skin on for potato salad. In fact, it works better to leave the skin on with this recipe. Leaving the skins on for this mustard potato salad recipe helps keep them from falling apart when you grill them – and it’s less work! 🙂
Potato skins are super healthy and loaded with nutrients so whenever possible eat the skins. Here are just a few of the vitamins and minerals you get from potato skins.
- Vitamin C
- Vitamins B
How Do You Store Mustard Potato Salad?
Store grilled potato salad recipe in an airtight container in the fridge. Potato salad with vinaigrette will last around 3 to 5 days in the fridge. You can enjoy it warm or cold depending on your preference.
I don’t recommend freezing grilled potatoes and onions, because the texture will not be good. Stick with eating it right away or refrigerating for best results.
What To Serve With Grilled Potato Salad
This really is the best potato salad ever so you’ll want something equally as delicious to serve with it. Here are some of my mouthwatering paleo main course ideas to go with this mustard potato salad recipe:
- Beef Chuck Eye Steak – So thick and juicy, and it tastes like a ribeye.
- Easy Chipotle Cauliflower Burgers
- Baked Prosciutto Wrapped Chicken Breast
Grilled Potato Salad Recipe With Onions & Vinaigrette:
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Grilled Potato Salad Recipe With Onions & Vinaigrette
You've got to try this mustard grilled potato salad with vinaigrette recipe! Just 8 ingredients + tons of flavor thanks to the grilled potatoes and onions.
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- 2 lbs Potatoes (sweet, purple, yukon gold - small sized)
- 2 bunches Scallions
- 4 medium Jalapeños
- 4 slices Bacon
- 2 tablespoons Apple cider vinegar
- 3 teaspoons Lemon juice
- 2 tablespoons Whole grain mustard
- 1/2 cup Olive oil
- Sea salt (to taste)
- Black pepper (to taste)
More TIPS about this paleo recipe in the post above!
In a large pot cover the potatoes with water and bring to a boil until tender, about 20-30 minutes depending on the size of your potatoes. Drain and set aside.
- While the potatoes are boiling fry the bacon and make the dressing.
Whisk together the white vinegar, lemon juice, mustard, olive oil, and salt and pepper.
- Halve the potatoes and brush with a little olive oil. Brush the green onions with a bit of oil as well.
Preheat your grill to the highest setting and grill the onion just until they begin to wilt, remove and cover with a towel or plastic wrap to steam them. Continue grilling the potatoes until they have a nice deep char lines and are golden (about 10 minutes)
Slice the jalapeños into rings and the green onions into 1 inch (2.5 cm) pieces, crumble the bacon as well. Toss everything with the potatoes. Drizzle with dressing and serve.
Serving Size: 1/6 entire recipe
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.