Grilled Potato Salad with Spring Mustard Dressing
Grilling the potatoes brings a new dimension of texture and flavour to this salad. You can serve the potatoes warm straight from the barbecue or allow them to cool before eating. Either way, they taste fantastic.
How long will it take?
30 minutes
What’s the serving size?
Serves 6
What do I need?
- 1 ½ kg assorted potatoes, washed, roughly chopped
- ¼ cup plus 2 tbsp olive oil, divided
- Salt
- ½ cup Greek yoghurt
- 2 tbsp Dijon mustard
- 2 tbsp wholegrain mustard
- 4 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 clove garlic, minced
- ¼ cup dill sprigs
How do I make it?
- Bring potatoes to the boil in a saucepan of salted water over high heat. Cook for 10 minutes, or until tender then drain.
- Preheat barbecue grill or a grill pan over high heat. Drizzle potatoes with 2 tablespoons olive oil and sprinkle with salt. Cook, until lightly charred on all sides.
- Meanwhile prepare the dressing by combining ¼ cup olive oil, Greek yoghurt, both mustards, honey, lemon juice, apple cider vinegar, and garlic in a bowl and whisking well.
- Serve potatoes drizzled with dressing and garnished with dill sprigs.
