Grilled Mustard-Herb Potato Salad
Tender-yet-crispy grilled potatoes get a double dose of flavor with handfuls of fresh herbs and grainy mustard.
- Makes4 to 6 servings
- Cook Time1 hour
- Active time plus cooling40 minutes active
- 4
Potatoes soak up smokiness and crisp so well under high heat, it’s tempting to toss them on the grill. But that can be a challenging affair; even small potatoes tend to scorch outside before becoming tender inside. Seeking a solution, we found that parboiling small skin-on potatoes—about 1½ inches round—prior to grilling is key. And after many batches, we learned that for best flavor and texture, the water for parboiling should be salted and acidulated. The salt enhances flavor, while the acid (we like white vinegar) helps the potatoes hold their shape while the insides become at once fluffy and creamy. When it was time to grill, a sturdy perforated metal grill basket with a broad bottom is best for managing the potatoes over the fire. The basket also provides a flat heat-conducting surface that helps with browning. If you don’t own a grill basket, not to worry: the potatoes can go directly on the grate, but you’ll need to be more vigilant about turning them with tongs. Though they may brown and char spottily, the flavor still will be great. Hot off the grill, we toss the potatoes in a simple dressing of grainy mustard (for texture) and Dijon mustard (for clingability), plus another splash of vinegar and green herbs for bright, fresh flavor. Serve warm or at room temperature alongside grilled meats, vegetables or seafood.
Don’t be afraid to keep the water at a vigorous simmer when precooking the potatoes. In barely bubbling liquid, the potatoes will take much, much longer to tenderize because of the acidity of the vinegar.
Step 1
In a large saucepan, combine the potatoes, 2 tablespoons of the vinegar and 2 tablespoons salt. Add enough water to cover the potatoes by 1 inch. Bring to a boil over medium-high, then reduce to medium and cook, uncovered, until a skewer into the potatoes meets just a little resistance, 15 to 20 minutes. Drain the potatoes and return them to the saucepan. Add the oil and ½ teaspoon each salt and pepper, then toss.
Step 2
In a large bowl, whisk together the remaining 3 tablespoons vinegar, both mustards and the herbs; set aside while you prepare a charcoal or gas grill.
Step 3
For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.
Step 4
Place a grill basket on the hot side of the grill (if using charcoal). Using a slotted spoon, transfer the potatoes to the basket, distributing them in an even layer; pour the oil remaining in the bottom of the saucepan into the vinegar-mustard mixture. Grill the potatoes, turning occasionally, until evenly browned, about 15 minutes. Transfer the potatoes to the mustard mixture and toss to coat. Taste and season with salt and pepper. Serve warm or at room temperature.
