French Style Grilled Potato Salad

This French-style grilled potato salad is a simple and flavorful side dish! Grilled red and yellow potatoes are tossed in a tangy mustard dressing with capers, cornichons, and red onion for extra crunch. It’s the perfect dish for summer barbecues or family meals.

Ingredients Needed:

• 2 1/2 pounds small new potatoes (red and yellow), scrubbed
• 1/2 cup olive oil, divided
• Salt
• Freshly ground black pepper
• 3 tablespoons white wine vinegar
• 2 tablespoons whole-grain mustard
• 1 tablespoon Dijon mustard
• 1 small red onion, halved and thinly sliced
• 8 cornichons, finely diced
• 2 tablespoons capers, drained
• 1/4 cup coarsely chopped fresh chervil, for garnish

How To Make French Style Grilled Potato Salad?

1. Boil the potatoes: Place the potatoes in a saucepan, cover with water, and add 2 tablespoons salt. Bring to a boil, then reduce the heat and simmer for about 8 minutes until tender. Drain and let them cool slightly, then cut in half.
2. Preheat the grill: Set your grill to medium heat.
3. Grill the potatoes: Toss the potatoes with 1/4 cup olive oil, season with salt and pepper, and place them cut-side down on the grill. Cook for about 4 minutes until golden brown, then flip and grill for another 4 minutes until fully cooked.
4. Make the dressing: In a large bowl, whisk together the vinegar, whole grain mustard, Dijon mustard, and remaining 1/4 cup olive oil. Stir in the red onion, cornichons, and capers.
5. Mix everything: Add the warm grilled potatoes to the dressing and gently toss to coat. Adjust seasoning with more salt and pepper if needed.
6. Let it sit & serve: Allow the salad to sit at room temperature for at least 15 minutes before serving. Garnish with chopped chervil and enjoy!

Recipe Tips:

• Use Similar-Sized Potatoes: Choose potatoes that are about the same size so they cook evenly. If some are much bigger, cut them into smaller pieces before boiling.
• Don’t Overcook the Potatoes: Boil them just until fork-tender, about 8 minutes. Overcooked potatoes will fall apart when grilled and won’t get a nice crisp.
• Grill on a Clean, Oiled Surface: To prevent sticking, lightly oil the grill grates before placing the potatoes on. This helps get a perfect golden crust without tearing the potatoes.
• Toss Potatoes in Dressing While Warm: Warm potatoes absorb the dressing better, making the salad extra flavorful. If they cool too much, the dressing won’t soak in as well.
• Let the Salad Rest Before Serving: Let the salad sit for at least 15 minutes before serving. This gives the flavors time to blend and makes the dish taste even better.

How To Store Leftovers?

Let the leftover grilled potato salad cool to room temperature first. Then, store it in an airtight container and keep it in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 350mg
• Potassium: 600mg
• Total Carbohydrate: 28g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 4g

Try More Bobby Flay Recipes:

• Texas-style Potato Salad With Mustard And Pickled Red Onions
• Bobby Flay Texas Potato Salad
• Mesa Grill Potato Salad

French Style Grilled Potato Salad

Author: Mohamed Shili Cooking Method:Grilling Cuisine:French Courses:Side Dish Recipe Keys: F French Style Grilled Potato Salad

Difficulty:BeginnerPrep time: 10 minutesCook time: 16 minutesRest time: 15 minutesTotal time: 41 minutesServings:6 servingsCalories:250 kcal Best Season:Suitable throughout the year

Description

This French-style grilled potato salad is a simple and flavorful side dish! Grilled red and yellow potatoes are tossed in a tangy mustard dressing with capers, cornichons, and red onion for extra crunch. It’s the perfect dish for summer barbecues or family meals.

Ingredients

• 2 1/2 pounds small new potatoes (red and yellow), scrubbed
• 1/2 cup olive oil, divided
• Salt
• Freshly ground black pepper
• 3 tablespoons white wine vinegar
• 2 tablespoons whole-grain mustard
• 1 tablespoon Dijon mustard
• 1 small red onion, halved and thinly sliced
• 8 cornichons, finely diced
• 2 tablespoons capers, drained
• 1/4 cup coarsely chopped fresh chervil, for garnish

Instructions

1. Boil the potatoes: Place the potatoes in a saucepan, cover with water, and add 2 tablespoons salt. Bring to a boil, then reduce the heat and simmer for about 8 minutes until tender. Drain and let them cool slightly, then cut in half.
2. Preheat the grill: Set your grill to medium heat.
3. Grill the potatoes: Toss the potatoes with 1/4 cup olive oil, season with salt and pepper, and place them cut-side down on the grill. Cook for about 4 minutes until golden brown, then flip and grill for another 4 minutes until fully cooked.
4. Make the dressing: In a large bowl, whisk together the vinegar, whole grain mustard, Dijon mustard, and remaining 1/4 cup olive oil. Stir in the red onion, cornichons, and capers.
5. Mix everything: Add the warm grilled potatoes to the dressing and gently toss to coat. Adjust seasoning with more salt and pepper if needed.
6. Let it sit & serve: Allow the salad to sit at room temperature for at least 15 minutes before serving. Garnish with chopped chervil and enjoy!

Notes

• Use Similar-Sized Potatoes: Choose potatoes that are about the same size so they cook evenly. If some are much bigger, cut them into smaller pieces before boiling.
• Don’t Overcook the Potatoes: Boil them just until fork-tender, about 8 minutes. Overcooked potatoes will fall apart when grilled and won’t get a nice crisp.
• Grill on a Clean, Oiled Surface: To prevent sticking, lightly oil the grill grates before placing the potatoes on. This helps get a perfect golden crust without tearing the potatoes.
• Toss Potatoes in Dressing While Warm: Warm potatoes absorb the dressing better, making the salad extra flavorful. If they cool too much, the dressing won’t soak in as well.
• Let the Salad Rest Before Serving: Let the salad sit for at least 15 minutes before serving. This gives the flavors time to blend and makes the dish taste even better.

Keywords:French Style Grilled Potato Salad