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    Home > Side Dishes > Grilled Potatoes with Basil Mustard Vinaigrette

    Grilled Potatoes with Basil Mustard Vinaigrette

    Published: Sep 15, 2015 · Modified: Jun 23, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Grilled Potatoes with Basil Vinaigrette

    Grilled Potatoes with Basil Vinaigrette is a marriage made in food heaven. My only advice with this one is to make extra. Everyone will want seconds and they’re great heated up for leftovers.

    Grilled Potatoes with Basil Vinaigrette

    Tired of the same old mashed potatoes dripping in butter or a big steamy baked potato crowned with a dollop of sour cream? Heck no! Me neither! But this is a great side dish recipe to have in your back pocket.

    I am very pleased to announce that Tony’s Market has asked me to be Blogger Ambassador for their Dry Creek location. Throughout the years, I’ve made my passion for Tony’s Market no secret and have blogged about the store upteen times.

    Old Tony's Market Photo when they first opened

    I affectionally refer to Tony’s on Dry Creek as “my Tony’s.”

    It’s close to home and my relationship with that original location began over thirty years ago when I became a customer. It was only a meat market then…a small store with a meat counter where I could be guaranteed to purchase the best steak in town. This is a photo from 1978,  with THE Tony Rosacci behind the counter.

    For September, Tony’s requested the theme be “What’s good on the grill … besides a cheeseburger.”  Well, I’ll tell you what’s good on my grill are these red grilled potatoes with Aspen Cornucopia Basil Vinaigrette.

    Sauce for Grilled potatoes

    With all of the new potatoes available now, and our stunning Colorado late Summer weather, this is a great time to fire up that grill. 

    This all natural farm-to-table vinaigrette is made locally with fresh basil picked from Osage Gardens in New Castle, Colorado and bottled within two days. Like Summer in a bottle, the mustard and basil add zing to salads or grilled fish and chicken.

    It was a perfect pairing for these grilled potatoes. The flavor was light enough not cover the sweet flavor of new potatoes.

    Let’s grill those potatoes, and we start with cooking them on the stove. Did you know there’s a right way to boil potatoes? And the wrong way is to throw them in a pot of water and turn the heat up to high.

    • Gently place potatoes into a pot of cold salted water. The water should cover the potatoes by one inch.
    • Turn the heat on to medium high and slowly heat until water just begins to boil. Reduce heat to maintain a simmer. Don’t let the water get hot enough to where the potatoes bounce around.
    • Cook until just before desired doneness. Drain potatoes in a colander and let them sit until cool to the touch.

    Since I’m going to finish these potatoes on the grill, I’ve cooked them until just tender and then sliced them in half. The grill will crisp them up nicely.

    Recipe for Grilled Potatoes with Basil Mustard Vinaigrette

    Please note: I’ve included a recipe for homemade basil mustard vinaigrette in the recipe notes.

    I hope you give this grilled potatoes recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

    And if you have a favorite grilled potato recipe, let me know, I’d love to give it a try.

    More Potato Side Dish Recipes

    • Crispy Roasted Smashed Potatoes with Chimichurri.
    • BBQ New Potatoes
    • Roasted Poblano Peppers Stuffed with Spicy Mashed Potatoes
    • Instant Pot Scalloped Potatoes with Green Chile
    • Grilled Sweet Potatoes
    Grilled Potatoes with Basil Vinaigrette

    Grilled Potatoes with Basil Mustard Vinaigrette

    Grilled Red Potatoes with Basil Vinaigrette is a marriage made in food heaven.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: French
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 236kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 pounds new red potatoes washed and scrubbed
    • 1 tablespoon salt
    • 1/2 cup Basil Vinaigrette
    • Zest of 1 lemon
    • 3 ribs celery trimmed and fine chopped
    • 1 bunch green onions thin sliced
    • 1/2 cup parmesan cheese grated
    Prevent your screen from going dark

    Instructions

    • Place potatoes and salt in a large pot and cover with cold water by 1 inch. Heat over medium high heat until water just begins to boil. Reduce heat to maintain a simmer and cook potatoes until tender but not completely cooked through, about 8 to 10 minutes for medium small potatoes. Drain potatoes in a colander and let cool to the touch. Slice potatoes in half and set aside.
    • Dice your celery and onions.
    • Prepare a medium heat either on a charcoal or gas grill. Or heat a large grill pan over medium beat. Brush grates with a thin layer of vegetable oil. Place potatoes on a bowl and pour in a little oil and toss to just coat the potatoes. Place the potatoes, cut side down on grill. Cook until dark grill marks develop, about 3 – 4 minutes. Using tongs, flip potatoes and cook until golden brown and cooked through, another 3 – 4 minutes.
    • In the meantime add the diced celery, onions and basil vinaigrette to the bowl that you tossed the potatoes in the oil. Transfer the cooked potatoes to this bowl and gently toss until mixed. Taste and adjust seasoning with salt and pepper. Place in a serving bowl, sprinkle with Parmesan and serve.

    Notes

    Want to make your own Basil Mustard Vinaigrette?

    • 1 tablespoon Dijon mustard
    • 1 teaspoon fine minced garlic
    • 1/3 cup Balsamic vinegar (white balsamic would work well here)
    • seasoned salt, to taste
    • 1/3 cup olive oil
    • 2 leaves fresh basil, chopped

    Instructions

    1. Place mustard in a medium sized bowl
    2. Add 1 teaspoon of garlic and 1/3 cup of Balsamic vinegar. Whisk this all together.
    3. Next add a little bit of a seasoned salt.
    4. Add the 1/3 cup of olive oil and whisk well.
    5. Stir in the chopped basil

    Nutrition

    Calories: 236kcal | Carbohydrates: 26g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1340mg | Potassium: 748mg | Fiber: 3g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 14mg | Calcium: 122mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Grilled Potatoes with Basil Mustard Vinaigrette…It’s what’s for a Side Dish.

    More Side Dish Recipes

    • Easy Hearts of Palm Salad With Avocado
    • Crockpot Cowboy Baked Beans
    • Southwestern Skillet Corn, (Coyote Corn)
    • Creamy Zucchini Squash Casserole

    Reader Interactions

    Comments

    1. Mimi says

      May 27, 2018 at 6:07 pm

      Lovely. My husband hates vinegar, so i could never make this for just the two of us, but maybe next time we have company! I have grilled potatoes with pesto, though, and the flavor is magnificent!

      Reply
    2. Cathleen @ A Taste Of Madness says

      September 27, 2015 at 8:05 am

      Any kind of dish with potatoes will automatically be my favorite! This looks amazing!

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:32 pm

        I’m with you Cathleen! 🙂

        Reply
    3. Carol Grape says

      September 20, 2015 at 12:34 pm

      Lea Ann,
      That is such great news about Tony’s – I too love their stores. Congratulations!!!

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:37 pm

        Thank you Carol. I’m feeling quite special about the whole thing. 🙂

        Reply
    4. Debra says

      September 19, 2015 at 2:07 pm

      i am imagining these cold as a salad-side.

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:37 pm

        oh believe me, I ate them cold and they were just as good.

        Reply
    5. Barb Behmer says

      September 19, 2015 at 11:57 am

      Congratulations Ms Ambassador! These look scrumptious!

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:37 pm

        Thank you Barb! 🙂

        Reply
    6. Rocky Mountain Woman says

      September 18, 2015 at 8:12 am

      5 stars
      Recipe looks awesome. I’m always up for more basil in my life. We have a Tony’s of sorts in Salt Lake City. Tony Caputo’s Market and I love that place with all my heart also!!!

      Great post!

      Reply
      • Lea Ann Brown says

        September 19, 2015 at 6:32 am

        You’ve mentioned that before RMW. And yay for those markets!

        Reply
    7. cheri says

      September 17, 2015 at 9:03 pm

      Hi Lea Ann, I lived in California most of my life but my mom was from Missouri, I love my potatoes. Beautiful recipe!

      Reply
      • Lea Ann Brown says

        September 19, 2015 at 6:33 am

        Thank you so much Cheri.

        Reply
    8. Susan says

      September 17, 2015 at 4:35 pm

      Any new way to make potatoes and I’m interested! These would be terrific with a grilled steak. I’ve made roasted potatoes with Dijon mustard and olive oil and they were great but the basil vinaigrette sounds like a wonderful addition.

      Reply
      • Lea Ann Brown says

        September 19, 2015 at 6:34 am

        I think it would be easy to make your own mustard basil vinaigrette. I had one at a cooking class with potatoes and the mustard was too overwhelming. I was going to try to make my own and adjust … then I found this wonderful little bottle of goodness.

        Reply
    9. Abbe @ This is How I Cook says

      September 16, 2015 at 2:56 pm

      Wow! These potatoes look awesome. I haven’t been to Tony’s in such a long time. Guess I better get over there!

      Reply
      • Lea Ann Brown says

        September 17, 2015 at 5:51 am

        As newly appointed ambassador, this is what I have to say “get over there!” 🙂

        Reply
    10. Vickie says

      September 16, 2015 at 6:23 am

      That sauce sounds delicious, especially on grilled red potatoes! What fun to be an ambassador to that cook market.

      Reply
      • Vickie says

        September 16, 2015 at 6:25 am

        Oops- I meant to type cool market. Cook market works too, though. ?

        Reply
      • Lea Ann Brown says

        September 17, 2015 at 5:52 am

        I usually make my own vinaigrettes but this one will be on my regular shopping list. Next up, grilled chicken.

        Reply
    11. Sam @ My Carolina Kitchen says

      September 16, 2015 at 5:10 am

      Tony chose a great ambassador when he picked you Lea Ann. These grilled potatoes look over-the-top delicious.
      Sam

      Reply
      • Lea Ann Brown says

        September 17, 2015 at 5:52 am

        Thank you Sam.

        Reply
    12. Holly Walker says

      September 15, 2015 at 9:35 pm

      I am going to Tony’s tomorrow and getting this marinade! Sounds amazing. Thanks Lea Ann!

      Reply
      • Lea Ann Brown says

        September 17, 2015 at 5:53 am

        Yay! I have no doubt you’ll be pleased. Flavor is perfect.

        Reply
    13. Larry says

      September 15, 2015 at 7:40 pm

      We love to par boil then grill potatoes, but never thought of using a vinaigrette – this sounds delicious.

      Reply
      • Lea Ann Brown says

        September 17, 2015 at 5:53 am

        I’ve even started par boiling when I stove top fry. My mom never did however.

        Reply
    14. Heather says

      September 15, 2015 at 5:41 pm

      Looks delish! Something to make with all the potatoes that will be coming out of my ears when I pull my garden in the next couple of weeks! Gotta love Tony’s Meats!

      Reply
      • Lea Ann Brown says

        September 17, 2015 at 5:53 am

        I love Tony’s.

        Reply
    15. Sara Lancaster says

      September 15, 2015 at 10:18 am

      And wouldn’t you know, roasted potatoes might just be one of my favorite sides. I’m a Midwesterner through and through. Love it, Lea Ann!

      Reply
      • Lea Ann Brown says

        September 17, 2015 at 5:54 am

        I think I had potatoes every single day growing up. I’m with you Sara.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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