Grilled Yellow Potatoes With Mustard Sauce

Serving 6 people

40 min


  • champagne vinegar ¼ cup champagne vinegar
  • dijon mustard 1 tablespoon Dijon mustard
  • extra virgin olive oil ¾ cup extra virgin olive oil, divided
  • flat leaf parsley 5 tablespoons fresh Italian flat leaf parsley, divided
  • fresh rosemary 1 tablespoon fresh rosemary
  • potatoes 3 pounds yellow potatoes, such as Yukon Gold
  • sea salt 1 teaspoon kosher salt or sea salt, divided
  • whole grain mustard 2 tablespoons whole grain mustard
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How to make it

  1. Preheat grill to a medium heat.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).
  2. Remove to room temperature to cool. Discard water. The potatoes will not be fully cooked and will finish on the grill.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).Once the potatoes are cool enough to handle, slice skin-on into thick ¾ inch slices and place on a sheet pan.
  3. Spread the rosemary mixture on both sides of the potatoes using all of the mixture.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.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.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.