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.
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.
So, 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 Basil Vinaigrette.
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 recipe comes with a lovely basil mustard vinaigrette. The mustard and basil flavors add zing to salads or grilled fish or even chicken.
And 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
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.
- Roasted Poblano Peppers Stuffed with Spicy Mashed Potatoes
- Instant Pot Scalloped Potatoes with Green Chile
- Grilled Sweet Potatoes
Grilled Potatoes with Basil Mustard Vinaigrette
- 2 pounds new red potatoes washed and scrubbed
- 1 tablespoon salt
- Zest of 1 lemon
- 3 ribs celery trimmed and fine chopped
- 1 bunch green onions thin sliced
- 1/2 cup parmesan cheese grated
- For The Basil Vinaigrette
- 1 Tablespoon Dijon Mustard
- 1 teaspoon garlic fine minced
- 1/3 cup White Balsamic Vinegar
- 1/3 cup olive oil
- 2 large Basil leaves chopped
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 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 make the basil mustard vinaigrette: Place mustard in a medium sized bowl. Add minced garlic and white balsamic vinegar. Whisk this all together. Add the olive oil and whisk well. Or place in a mason style jar and shake vigorously until well blended. Stir in the chopped basil.
- Add the diced celery, onions and 1/2 cup 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.
Grilled Potatoes with Basil Mustard Vinaigrette…It’s what’s for a Side Dish.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.