Yes, another grilled recipe. I hope you’re not sick of them yet! I’m loving grilled-up sides right now. It’s so nice to have all the cooking done outside and not be heating up the house.

Mark’s not usually a fan of potato salad, but he liked this warm version – probably because it doesn’t really feel like potato salad. Perfectly cooked potatoes tossed with a honey mustard and dill dressing? Not traditional, but very, very yummy. This one is definitely in the “make again soon” file.

Grilled Honey and Dill Mustard Potato Salad
(from Chris Loves Julia)
Serves 6

2 lbs. fingerling potatoes, quartered
1/2 medium red onion, chopped
Salt, pepper and olive oil

1 Tbsp. dijon mustard
2 Tbsp. mayonnaise
1 1/2 Tbsp. honey
1 Tbsp. fresh lemon juice
1 tsp. lemon zest
2 tsp. white wine vinegar
2 sprigs fresh dill, roughly chopped

Boil the potatoes in salted water for 10 minutes and then drain. When cooled slightly and dry, toss with olive oil and salt and pepper. Add to a grill basket and cook, stirring every five minutes, for about fifteen minutes or until browned slightly.

Add the browned potatoes to a medium bowl and toss with chopped red onion. Let sit for 2-3 minutes.

Whisk together remaining ingredients to make the dressing. Add to potatoes and toss to coat. Serve immediately.