Grilled Potatoes with Mustard-Garlic Dressing

There aren’t a lot of grilled sides that I prefer just as much as the grilled main dish at a meal. The mustard-garlic dressing on these grilled potatoes really hit a note for me. Tender, buttery potatoes contrasted with tangy mustard and vinegar. I found the combination to be perfect, and easy to make to boot.
Grilled Potatoes with Mustard-Garlic DressingAnita and I recently ran across The Mustard Man at an event at the Jungle Jim’s market in Fairfield, OH. After sampling each of the mustards I instantly picked up a bottle of each one. They are truly fantastic. Instead of whole grain mustard, I used The Mustard Man’s Simply Peppered mustard in the dressing for these grilled potatoes. The light peppery flavor brought a nice little bite.

Also try my grilled potatoes with chive sauce and my yummy grilled Ranch potatoes. And my easy grilled Creole potatoes are always a hit!

Grilled Potatoes with Mustard-Garlic Dressing

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 servings


  • 2 pounds new potatoes all about the same size
  • Kosher salt
  • 3 tablespoons white wine vinegar
  • 2 tablespoons whole-grain mustard
  • 2 cloves garlic minced
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • Vegetable oil
  • 1/4 cup fresh parsley chopped


  • Boil the potatoes in a pot of salted water until just tender. Alternatively, steam the potatoes using a steamer. Drain and let cool slightly.
  • Whisk together the vinegar, mustard and garlic. While still whisking, add the oil until emulsified. Season with salt and pepper.
  • Fire up your grill for medium-high cooking.
  • Toss the potatoes with a little oil. Season with salt and pepper and add to a grill basket. Note: I put the grill basket over a sheet pan so that any excess oil drips off.
  • Place the basket onto the grill and cook for 5-10 minutes, stirring gently, or until the potatoes are done and have a light char.
  • Transfer potatoes to a large bowl and drizzle with the dressing. Toss to coat.
  • Serve garnished with the chopped parsley.

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