Grilled Mustard Potato Salad

Ingredients 

• 2 lb Yukon gold or other baby potatoes  

• 3 tbsp olive oil, divided

• 2 tbsp red wine vinegar 

• 2 tbsp white vinegar

• 3 tbsp whole grain mustard (such as Maille)

• 2 tbsp Dijon mustard 

• 3 stalks celery, diced (optional)

• 1/4 cup finely chopped chives 

• 1/4 cup finely chopped dill 

• 1/4 cup finely chopped parsley 

Preparation

1.  Coat grill grates with the cooking spray. Set grill to medium-high. 

2. Bring a large pot of salted water to a simmer. Add the potatoes to pot and cook 10-15 min until just tender. 

3. Drain in a colander and pat dry with paper towels. 

4. Toss potatoes with 2 tbsp oil and season with salt and pepper. 

5. Add potatoes to hot grill and cook another 5–10 min. until browned and tender, turning occasionally. 

6. Meanwhile, in a large bowl, combine remaining  oil, vinegar, and mustards. Season with salt and pepper. 

7. Stir in the celery, herbs, and potatoes, toss lightly. 

8. Serve immediately or cover and let chill in refrigerator for a couple of hours. 

Adapted from a Milk Street Recipe

Urban Cowgill  July 2024