Grilled Potato Salad with Soft-Boiled Eggs

 Grilled Potato Salad Tuffy Stone

Grilled Potato Salad with Soft-Boiled Eggs
Serves 8 to 10

We hold these things to be self-evident: Potato salads are always good with grilled meats. In an effort to come up with a unique version that we really love, we grilled the potatoes, onions and scallions to give them a good char. We incorporated our own Bread-and-Butter Pickles, and finished with soft-boiled eggs, which are halved so that the runny yolks help dress the salad.

What you need:
1 cup Grainy Mustard Dressing (recipe below), plus more for serving
3 pounds baby potatoes, mixed colors
¼ cup Kosher salt, plus more as needed
5 medium eggs
1 large yellow onion, halved with core intact
3 bunches scallions
2 tablespoons olive oil
Freshly ground black pepper
12 slices crispy cooked bacon, finely chopped
1 cup drained Bread-and-Butter Pickles
¼ cup flat leaf parsley leaves
1/8 cup fresh dill
2 cups finely diced celery

Grainy Mustard Dressing
makes 2 cups

½ cup plus 1 tablespoon cider vinegar
¼ cup plus 2 tablespoons whole-grain mustard
1 tablespoon plus 1 teaspoon honey
1 cup olive oil
Kosher salt and freshly ground black pepper

Combine vinegar, mustard, and honey in a large bowl. While whisking constantly, gradually add the olive oil and whisk until emulsified. Season with salt and pepper. Store in an airtight container in the refrigerator until ready to use, up to 1 week.

What to do:
1. Make the dressing: Prepare the Grainy Mustard Dressing.

2. Preheat the grill: Heat the grill to 300 degrees F using the direct grilling method.

3. Boil the Potatoes: Put the potatoes in a heavy-bottomed 4-quart pot and add enough cold water to cover. Stir in the salt, bring the water to a boil over high heat, then reduce the heat to maintain a simmer and cook for 5 to 8 minutes, or until the potatoes are just tender. Drain and set the potatoes aside to cool to room temperature. 

4. Boil the Eggs: While the potatoes are cooking, put the eggs in a small pot and add enough cold water to cover. Bring to a boil over medium-high heat, then remove the pot from the heat, cover, and let stand for 6 minutes. Gently drain the eggs, and use a slotted spoon to carefully transfer them to a bowl of ice water to chill until they are cool enough to peel.

5. Grill the Vegetables: Cut the potatoes in half. Lightly brush the potatoes, onion halves, and scallions with olive oil and season to taste with salt and pepper. Grill the potatoes cut-side down over direct heat, with the grill lid open, for 10 minutes. Rotate the potatoes 45 degrees, still cut-side down, and continue to cook another 5 minutes to char them. Flip the potatoes and cook for 5 minutes more, for a total grill time of 20 minutes. Set aside. Place the onion halves cut-side down over direct heat, with the grill lid open, for 3 minutes. Rotate them 45 degrees, still cut-side down, and grill for 3 minutes more to char them. Set the onions aside. Grill the scallions for 1 minute on each side, until just charred, being careful not to burn them. Set the vegetables aside to cool at room temperature, then slice the onions and scallions into 1/4-inch wide slices.

To assemble: Toss the potatoes, onions, scallions, bacon, Bread-and-Butter Pickles, parsley, dill, celery, and Grainy Mustard Dressing together in a large bowl. Season to taste with salt and pepper. Transfer to a serving platter. Peel and halve the eggs, and arrange them on the platter. Serve immediately.

Older Post
Newer Post
Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now