A fun twist on the classic summer side dish: grilled pepper potato salad with creamy mustard dressing. Full of sweet & spicy peppers, crispy potatoes, hard-boiled eggs, green onions & radishes, and lots of fresh herbs. If you need a side dish for any end of summer cookouts…this is it!
grilled pepper potato salad – the details
You’ll start off by cooking the potatoes and peppers. They’re both cooked on the grill, which gives them a nice smoky flavor. The potatoes will also crisp up slightly just like they would in the oven, which gives this potato salad a unique texture compared to the classic.
The peppers on the other hand, will become charred on the outside, and tender & juicy on the inside. You’ll peel off all the blackened skin, chop up the peppers, and they’re ready to go.
The rest of the potato salad ingredients are pretty simple – some green onions & radishes for a crisp bite, hard boiled eggs to add substance, and fresh herbs for summer flare.
Everything gets tossed with a delicious creamy mustard dressing that’s thinned out with lots of lemon juice to make it really bright and fresh!
If you’re looking for more potato recipes, here are a few to try:Print
Grilled Pepper Potato Salad with Creamy Mustard Dressing
a grilled pepper potato salad with sweet & spicy peppers, green onions, radishes, herbs, hard boiled eggs, and a creamy mustard dressing
- 1 ½ lbs fingerling potatoes, halved lengthwise
- 4 small red bell peppers
- 1 red fresno pepper
- olive oil
- kosher salt
- ½ cup mayonnaise
- 1 tsp lemon zest
- 3 tbsp lemon juice
- 1 tbsp grainy “old style” mustard
- 2 garlic cloves, finely chopped
- 2 cups watercress (or arugula)
- 6 hard boiled eggs, quartered
- 4 green onions, thinly sliced
- 4 radishes, very thinly sliced
- ½ cup basil leaves, roughly torn
- 2 tbsp finely chopped chives
- freshly cracked black pepper
- Heat the grill over high heat. Place the potatoes onto a half sheet pan. Drizzle them generously with olive oil, toss well, and spread them into an even layer, cut-side down. Season with a pinch of salt.
- Transfer the pan of potatoes to the grill, along with the bell and fresno peppers. Cover the grill hood and cook for about 8 minutes, turning the peppers occasionally to char on all sides.
- Remove the fresno (it should be tender). Flip the potatoes over. Lower the grill heat to medium-low, cover the hood again, and continue to cook the potatoes and bell peppers for about 12-15 more minutes, or until tender.
- Meanwhile, add the mayonnaise, lemon zest, lemon juice, mustard, garlic, and 1 tablespoon of olive oil to a large mixing bowl. Whisk until smooth. Season with salt to taste.
- Remove everything from the grill. Once the peppers are cool enough to handle, peel and discard the skins/stems. Roughly chop the bell peppers and finely chop the fresno.
- Add the potatoes, peppers, watercress, hard boiled eggs, green onions, radishes, basil, chives, and a generous amount of black pepper to the bowl of dressing. Toss gently to combine. Arrange the potato salad on a large platter. Serve warm or at room temperature.
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