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Grilled Yellow Potatoes with Mustard Sauce

Grilled Yellow Potatoes with Mustard Sauce - Perfect for a summertime dinner, grilled potatoes are super delicious with a fantastic mustard sauce!

Now that we’re outside at dinnertime and grilling as much as possible – we’ve changed up our menu a bit and we try to prepare side dishes that can also be cooked on the grill!  (No sense in heating up the kitchen if at all possible!) Lots of vegetables are well-suited for grilling (see here, here, here, and here) – but especially potatoes!

These delicious Grilled Yellow Potatoes with Mustard Sauce are one of our go-to grilling recipes during the summer.  Potatoes of any kind cook up very nicely on the grill alongside some chicken or steak tips, and Jack and I both love the smoky flavor that comes from a little bit of char off the grill!

Grilled Yellow Potatoes with Mustard Sauce - Perfect for a summertime dinner, grilled potatoes are super delicious with a fantastic mustard sauce!

We also love to drizzle a tangy mustard sauce onto these grilled yellow potatoes as they come off the heat.  It’s the perfect complement to the smoky grilled flavor, plus it’s a great way to add even more delicious flavors to your meal!

You can easily change up the flavors of this sauce depending on the mustard that you use (there are so many delicious mustard options!) – just remember to add some of the sauce while the potatoes are still warm so that it will get absorbed into the flesh of the potatoes.

Grilled Yellow Potatoes with Mustard Sauce - Perfect for a summertime dinner, grilled potatoes are super delicious with a fantastic mustard sauce!

Also – as you can see from our photos – we sliced the potatoes for this recipe, but thick potato wedges will also work just as well!

Grilled Yellow Potatoes with Mustard Sauce
 
Serves: 4-6 servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3 pounds yellow potatoes, such as Yukon Gold
  • ¾ cup extra virgin olive oil, divided
  • 1 tablespoon fresh rosemary
  • 5 tablespoons fresh Italian flat leaf parsley, divided
  • 1 teaspoon kosher salt or sea salt, divided
  • ¼ cup champagne vinegar
  • 2 tablespoons whole grain mustard
  • 1 tablespoon Dijon mustard
Instructions
  1. Preheat grill to a medium heat.
  2. Bring a large pot of salted water to a boil and drop in the whole skin-on potatoes. Bring back to a boil and cook 8-10 minutes (10 if the potatoes are large). Remove to room temperature to cool. Discard water. The potatoes will not be fully cooked and will finish on the grill.
  3. While the potatoes are cooling, place ½ cup of olive oil, the rosemary, 3 tablespoons of parsley and ½ teaspoon of the salt into a mini food processor (see here) and blend until a liquidy paste forms (it doesn’t need to be perfect).
  4. Once the potatoes are cool enough to handle, slice skin-on into thick ¾ inch slices and place on a sheet pan. Spread the rosemary mixture on both sides of the potatoes using all of the mixture.
  5. Gill for 15 minutes turning a few times until fully cooked through and nicely browned. If the oil makes the grill flame up, move them to a higher rack until the flames settle down.
  6. While potatoes are cooking, in a small bowl, mix vinegar, remaining ¼ cup of olive oil, remaining ½ teaspoon salt and both mustards until blended. Chop the remaining parsley and set aside.
  7. As soon as the potatoes come off the grill, toss lightly with the dressing (serve extra dressing on the side) and sprinkle remaining two tablespoons of parsley over the top.

Disclosure: This post contains affiliate links.

 

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  1. I’m loving all that mustard on those potatoes! Yum!
    Nutmeg Nanny recently posted…Bacon Blue Cheese Deviled EggsMy Profile

  2. These are such gorgeous potatoes! My husband is a big mustard lover, so these are especially right up his alley. Thanks for the recipe!
    Andi @ The Weary Chef recently posted…Date-Night-In Dinner and Dessert Ideas!My Profile

  3. Love mustard(s)… grilling… and potatoes. You’ve combined all three into a spectacular taste treat, Martha! Thank you.
    Kim Bultman recently posted…Speedy Black Bean and Sweet Potato SoupMy Profile

  4. My husband would devour these. He loves potatoes. He’ll love them even more with your rosemary and mustard sauce
    Christie recently posted…Whole Wheat Strawberry PancakesMy Profile

  5. Heather Lampman :

    Sounds GREAT!!! I don’t grill too much, but will be making my next batch of roasted Yukon Golds this way. Thank you Martha for your inspiration!

  6. These recipes look gorgeous! I’m a big fan of potatoes and mustard and you just combined those two and do it by grilling! I can’t wait to try it myself.