Grilled Potato Salad

Swapping the mayo dressing for a punchy vinaigrette makes this grilled potato salad especially picnic-friendly. Jennifer McGruther

Packed with herbs and dressed with a tangy shallot-mustard vinaigrette, this grilled potato salad makes a delicious summer side dish for your next picnic or potluck. It also keeps better than potato salad made with mayonnaise.

Makes about 6 servings

For the Potatoes

• 1 1/2 pounds Yukon Gold potatoes
• Finely ground real salt
• Extra-virgin olive oil

For the Vinaigrette

• 1 medium shallot, finely chopped
• 2 tablespoons Dijon-style mustard
• 3 tablespoons extra-virgin olive oil
• 1 medium lemon, juiced
• 1 teaspoon finely ground real salt
• 1/2 teaspoon ground black pepper

For finishing the Salad

• 3 tablespoons capers
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 1/4 cup chopped fresh chives
• 2 tablespoons fresh thyme leaves

Place the potatoes into a large pot, and then cover with water by 2 inches. Swirl in salt as it suits you, and then bring it all to a boil over medium-high heat. Turn the heat to medium and simmer until the potatoes yield easily when pierced with a fork but aren’t completely tender, 5 to 10 minutes.

Drain the potatoes in a colander, then let them cool to room temperature.

Preheat the grill to 350 degrees F, then cut the potatoes crosswise into 1/8-inch thick slices. Brush them with olive oil, and then grill for about 8 minutes per side.

Toss the chopped shallot into the bottom of a large mixing bowl and then add the mustard, olive oil, lemon juice, salt, and pepper. Whisk until completely combined.

Dump the grilled potatoes into the mixing bowl with the vinaigrette, and then toss to coat. Add the capers, parsley, dill, chives, and thyme, tossing in the vinaigrette one last time. Adjust seasoning with salt and black pepper, as needed.

Serve immediately, or transfer to the fridge and enjoy within 5 days.