Grilled Potato Salad with Charred Scallions and Corn

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Summer is the time for potato salad. This Grilled Potato Salad with Charred Scallions and Corn is lighter, and so much more flavorful than your typical mayo laden version.

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Now there’s nothing wrong with traditional potato salad. It’s delicious. However, some of us might not want to cook with a cup of mayo and sour cream. If that’s you, I have the perfect alternative.

It all starts with Maille. I’ve been using Maille mustard for years. They offer so many delicious types of mustard. For this recipe, I used a hefty amount of Maille Old Style Mustard. This is their whole grain version, which is amazing for adding flavor and texture to so many recipes. Now with this mustard as the base, I only use a few tablespoons of mayonnaise for some creaminess in the dressing. Then all you need is some good quality extra virgin olive oil and sherry vinegar, and the dressing is done.

My other flavor bomb in this grilled potato salad is Maille Mini Cornichons Classique. These small French pickles really pack a punch. You can chop them up and toss them in this salad for a tasty, salty bite.

Feel free to use the links above to purchase the mustard and cornichons, or check them out at your local grocery store.

Grilling all of the components of this salad brings this recipe to the next level. It’s important to boil the potatoes first, so they’re cooked through and only need a kiss of the grill for a little color. The corn and scallions, however, easily cook through on the grill. The bitter char-grilled flavor combined with the sweet vegetables, and tangy, creamy dressing make this grilled potato salad a stand out side dish that’s sure to please at your next BBQ.

One important note about this recipe is it’s a bit different than a regular potato salad, as I don’t feel it necessarily gets better the longer it sits. In my opinion, there’s a window where this potato salad is the most delicious.

I think the salad is actually really good at room temperature when it’s first mixed, but it’s probably best after it sits somewhere between 30 minutes and 2 hours. I gathered that knowledge while snacking during my photoshoot, haha. Always in taste testing mode, ya know.

Anyway, let me explain how this might translate into serving the potato salad. If you’re having a get together or just want to work ahead for dinner, by all means grill and chop up all of the vegetables in advance. I would also mix the dressing in advance. Keep them in the fridge and then maybe 30-60 minutes before you’re planning to eat, toss everything together and let the flavors mingle.

If you’d like to toss the potatoes with the dressing sooner, I’d suggest leaving out the vinegar until right before serving. I found the salad had the perfect tangy balance when it was first put together, but a bit of a strong vinegar flavor when it sat more than a few hours. You can also adjust the amount of vinegar in the salad to your liking, of course. On the other hand, if you don’t have any extra time, just toss and serve immediately. It’ll still be very tasty.

There’s one more important item on the agenda: A GIVEAWAY! If you want to enjoy an awesome indoor grill decked out with all the tools you’ll need, plus some delicious products from Maille, be sure to enter for your chance to win!

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Grilled Potato Salad with Charred Scallions and Corn
Prep Time
Cook Time
Total Time
Recipe Type: Side
Serves: 6 to 8 servings
  • 2lb baby red potatoes
  • 4 slices bacon
  • 2 ears corn, shucked
  • 10 scallions
  • ½ cup Maille Mini Cornichons Classique, chopped ½ inch thick
  • Olive oil, as needed
  • Kosher salt
  • ¼ cup Maille Old Style Mustard
  • 3 tbsp mayonnaise
  • ¼ cup extra virgin olive oil
  • 4 tsp sherry vinegar
  • Kosher salt and fresh cracked pepper
  1. Boil potatoes. Place whole potatoes in a large pot. Cover by two inches with room temperature water. Place on stove top, cover pot and bring to a boil. Reduce to a simmer and cook 10-15 minutes or until tender. Drain and cool slightly. Slice in half.
  2. Cook bacon. While potatoes boil, place bacon in a large nonstick pan. Turn heat to medium. Cook, turning frequently, until crispy, about 12-15 minutes. Reduce heat, as needed, to prevent burning. Transfer to a paper towel lined plate.
  3. Grill vegetables. Heat outdoor grill or indoor grill pan over medium-high heat. Coat cut potatoes, cobbs of corn and whole scallions with olive oil. Season with salt. Place potatoes on grill, cut-side down. Place corn and scallions on grill. Cook potatoes 3-4 minutes on first side or until browned, flip and cook an additional 3-4 minutes. Turn corn every 2 minutes until browned on all sides and cooked through, about 10-12 minutes. Grill scallions for 2-3 minutes per side, or until charred and tender.
  4. Mix dressing. While vegetables are grilling, mix dressing. In a bowl, whisk together Maille Old Style Mustard and mayo. Slowly stream in olive oil while whisking. Stir in vinegar. Season with salt and pepper to taste. Refrigerate until ready to use.
  5. Chop vegetables. Cut corn off the cobb. Trim and discard scallion roots. Chop scallions into ½ inch pieces.
  6. Mix salad. In a large bowl, combine potatoes, corn, scallions, Maille Mini Cornichons Classique and dressing. Toss to combine. Season with additional salt and pepper, if needed.
  7. Serve. Serve immediately or allow potatoes to sit in dressing for up to two hours in the fridge. Spoon potato salad onto serving plates. Crumble bacon on top. Enjoy.

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