This is the potato salad that made me retire the mayonnaise version. Fingerling potatoes halved and grilled cut-side down until charred. Asparagus grilled for five to seven minutes. Corn husked and grilled for ten to twelve minutes. Everything cut and tossed in a vinaigrette of white balsamic vinegar, whole grain mustard, maple syrup, minced garlic, and olive oil. We keep making this on repeat all summer.
The maple syrup in the vinaigrette is the detail that surprised me. Mixed with the mustard and vinegar, it creates a dressing that is sweet, tangy, and sharp all at once. On warm grilled vegetables, it soaks in and glazes every surface. This potato salad tastes better warm than cold, though it works both ways.
Tips for Making Grilled Potato and Vegetable Salad
Grill each vegetable separately
The potatoes take fifteen to twenty minutes. The corn takes ten to twelve. The asparagus takes five to seven. Grill them in stages so each one is cooked properly. 
Cut the asparagus into bite-sized pieces and slice the corn kernels off the cob after grilling. Combine everything in a large bowl while still warm.
Make the vinaigrette while grilling
Whisk together the white balsamic vinegar, whole grain mustard, maple syrup, and garlic. Stream in the olive oil while whisking to emulsify. Season with salt and pepper.
Pour the vinaigrette over the vegetables while they are warm. Warm vegetables absorb dressing better than cold ones.
Grilled Potato and Vegetable Salad with Mustard Vinaigrette
- Total Time: 45 minutes
- Yield: Serves 4 to 6 1x
- Diet: Vegetarian
Description
A grilled fingerling potato salad with a mustard dressing is not your traditional potato salad. Take it all out to the grill for a perfect summer side.
Ingredients
- 1 1/2 tablespoons white balsamic vinegar (red wine may also be substituted)
- 1 tablespoon whole grain mustard
- 1 tablespoon pure maple syrup
- 1 clove garlic, minced
- ⅓ cup olive oil
- Salt and freshly ground black pepper, to taste
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 bunch asparagus, ends trimmed
- 2 ears corn, husked
Instructions
- Preheat the grill to medium and brush the grates with oil.
- Prepare the vinaigrette by combining the vinegar, mustard, maple syrup, and garlic in a small bowl. Whisk in the olive oil until emulsified and season with salt and pepper to taste.
- Place the potatoes in a large bowl and toss with olive oil, salt, and pepper. Grill the potatoes cut side down for 15-20 minutes, turning occasionally, until tender and grill marks appear.
- Meanwhile, toss the asparagus and corn with olive oil, salt, and pepper. Grill the asparagus for 5-7 minutes and the corn for 10-12 minutes, turning occasionally.
- Remove the vegetables from the grill and let them cool slightly. Cut the asparagus into bite-sized pieces and slice the corn kernels off the cob.
- In a large bowl, combine the grilled potatoes, asparagus, and corn. Drizzle with the vinaigrette and toss to coat. Serve warm or at room temperature.
Notes
Frozen or canned corn may be used as a time saver. Simply heat according to package instructions.
Potato salad can be customized with whatever you have on hand. Crumbled bacon and chopped hard boiled egg are great alternatives as well!
Dressing may be made in advance and stored in the fridge in an air tight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 5
- Protein: 4
Frequently Asked Questions
What are fingerling potatoes?
Small, elongated potatoes with thin skins. They hold their shape after grilling and have a creamy interior. Baby potatoes or small Yukon Golds work as substitutes.
Can I use red wine vinegar instead of white balsamic?
Yes. The recipe notes suggest it as a substitute. Red wine vinegar is sharper and less sweet. Adjust the maple syrup as a result.
Can I make the vinaigrette ahead?
Yes. It keeps in the fridge in an airtight container for up to a week. Bring to room temperature before using so the olive oil loosens.
