Grilled Potato Salad with Mustard Vinaigrette
Grilling takes potato salad to a whole new level and you get that Garden State flare with sweet corn, zucchini, bell pepper, and pork roll! A delicious side perfect for barbecue season!
Servings 10 servings
Calories 259kcal
Equipment
Ingredients
Potato Salad
- 2 ½ pounds small yellow new potatoes , about 2 inches long or Yukon gold potatoes cut into 2-inch chunks
- 3 ½- inch slices pork roll , about 12 ounces
- 2 tablespoons honey
- 2 ears corn , husked
- 1 medium zucchini , halved vertically
- 1 bell pepper
- 1 red onion , peeled and cut horizontally in ½-inch thick slices
- 2 lemons , halved (for dressing)
- Olive oil for brushing vegetables
- Kosher salt and pepper
Dressing
- 2 lemons , halved and grilled
- 2 tablespoons apple cider vinegar
- 1 tablespoon deli or honey mustard
- 2 teaspoons each fresh thyme and parsley , chopped, plus extra for garnish
- 1 clove garlic , grated
- ½ teaspoon smoked paprika
- ⅓ cup extra-virgin olive oil
Instructions
Potato Salad
- Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Season generously with kosher salt.
- Parboil potatoes until a sharp knife meets a little resistance when inserted, about 8 minutes. Drain potatoes and transfer to a large rimmed baking sheet to cool and allow excess moisture to evaporate.
- If using new potatoes, slice them lengthwise when cool enough to handle.
- Preheat grill* over medium-high to 425 degrees F and make sure grates are clean.
- Place pork roll, vegetables and lemon halves on another large rimmed baking sheet.
- Brush honey on both sides of the pork roll.
- Brush oil on the corn, zucchini, bell pepper and onion slices. Drizzle enough oil over the potatoes and toss to coat. Season vegetables with kosher salt and pepper.
- The corn and pepper will take the longest to cook so get them on the grill first along with the pork roll, zucchini, onion and lemon cut-side down.
- The pork roll, zucchini and onion will take about 4 minutes per side to cook and get nice grill marks. Grill the lemon until charred, 5-7 minutes.
- Roll the corn and bell pepper every few minutes until some kernels and skin of the pepper are charred, about 15 minutes total.
- When the pork roll, zucchini and onion come off the grill, add the potatoes. Grill until charred and crisp on both sides, about 10 minutes total.
- Transfer potatoes to a large bowl.
- When cool enough to handle, chop the pork roll, zucchini and onion and transfer to bowl with potatoes. Cut the kernels off the cobs, and seed and chop the pepper. Add to the potato mixture.
- Pour just enough dressing over the potato salad to coat well but not saturate. Season with salt and pepper to taste and gently toss.
- Transfer potato salad to a large serving bowl. Garnish with extra thyme and parsley. Serve warm or at room temperature. Enjoy!
Dressing
- Squeeze the juice of the grilled lemons into a small bowl or mason jar.
- Add the remaining ingredients and season with salt and pepper.
- Shake or whisk until well combined.
- Dressing can be made 3 days ahead. Keep refrigerated.
Notes
*This potato salad can also be made indoors if inclement weather arises. Sear the pork roll on the stove over medium heat for 5-7 minutes per side. Roast the potatoes, zucchini, onion and pepper in a 400-degree F oven for 30-35 minutes. Steam or boil the corn to your liking. Then simply follow the remaining steps above.
Nutrition
Serving: 1 serving | Calories: 259kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Cholesterol: 16mg | Sodium: 174mg | Potassium: 746mg | Fiber: 5g | Sugar: 8g | Vitamin A: 544IU | Vitamin C: 67mg | Calcium: 38mg