Grilled Fingerling Potato Salad with Mustard Vinaigrette

June 16, 2014

Author Notes:

This is a hearty potato salad that is best served warm, while the potatoes are still crispy.


Serves: 6-8


  • 2 pounds Fingerling potatoes
  • 1 Large, sweet onion, cut into 3 thick slices
  • 1 Red bell pepper, cut in half and cleaned
  • 3 Slices of bacon, cooked and chopped
  • 6 tablespoons Olive oil, divided
  • 1 Large lemon, zested and juiced
  • 1 tablespoon Red wine vinegar
  • 3 tablespoons Coarse-grained mustard
  • 1/4 cup Flat leaf parsley, chopped
  • Salt, to taste
  • Pepper, to taste
In This Recipe


  1. Cover the potatoes in salted water and bring to a boil.
  2. Boil for 8-10 minutes, until you can stick them with a fork, but they are still a bit firm.
  3. When cool enough to handle, slice potatoes in half lengthwise.
  4. Toss the potatoes with 2 tablespoons of olive oil, salt, and pepper.
  5. Rub the onion slices and pepper with 1 tablespoon of olive oil.
  6. Place the pepper halves directly on the grill and place the potatoes and onion in a grill basket over a medium-hot flame for about 20-30 minutes. Stir/flip occasionally.
  7. While the other ingredients are grilling, make your dressing. Whisk together the remaining 3 tablespoons of olive oil, the juice and zest of 1 lemon, vinegar, mustard, and parsley. Season to taste with salt and pepper.
  8. Dice the grilled onion and pepper.
  9. Toss the vegetables together with the dressing and serve.

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