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Fourth of July BBQ is not complete unless you have potato salad. Gotta serve potato salad!

This Fourth of July, I made a potato salad. Not unusual, however my potato salad wasn’t the traditional all American potato salad. My family members have a “thing” about mayonnaise, so I had to forgo the Southern potato salad I grew up eating.

Instead, I made this gorgeous and robust salad containing little colorful grilled potatoes and leeks, mixed in a herby mustard vinaigrette, and it was a hit! Grilled potato and leek salad with herb mustard vinaigrette is now a new tradition for my family’s Fourth of July celebrations.

This Grilled potato and leek salad with herb mustard vinaigrette was so vibrant and festive looking. The blue potatoes and watermelon radish slices made the salad even more exquisite. Everyone started oohing and aahing with curiosity over the new side-dish.

Surprisingly, it were the grilled leeks everyone raved about. So, you are not going to want to leave the leeks out of this one!

Recently, I purchased a smokeless indoor grill and used it for the very first time in making this grilled potato and leek salad with herb mustard vinaigrette. Grill marks on both the potatoes and leeks turned out perfectly and added extra flavor to the dish.

Make Ahead

Prepare this salad 2 to 3 hours before serving and leave out on the counter, covered in clear plastic wrap. The flavor gets better as it sits, making it the ideal potato salad to take to BBQ’s or potlucks.

How to make grilled potato and leek salad + herb mustard vinaigrette

Cook the potatoes: Potatoes are boiled in salty water and peppercorns for 20 minutes, drained, then allowed to cool on a baking sheet. Don’t overcook the potatoes, otherwise they will end up being too mushy to grill. Potatoes should be fork tender but not too soft.

Make the mustard vinaigrette: Whisk the mustard, vinegar, olive oil, salt, and herbs in a bowl and whisk. Super easy!

Grill: Toss cooked potatoes in olive oil and drizzle some on the leeks too. Heat up your outdoor or indoor grill and grill both the potatoes and leeks until charred with grill marks.

Mix: In a large bowl, add the potatoes, leeks, herb mustard vinaigrette and mix. Lay out on a platter and top with slices of watermelon radishes.

Note: List of ingredients as well as more detailed instructions are located below in the recipe card.

Suggested Toppings

Topping my grilled potato and leek salad with watermelon radishes not only provided the salad with an extra crunch, but it added color making my salad look red, white, and blue for the Fourth of July celebration. Other toppings can be added for flavor, crunch, or decorative. Here are some additional suggestions.

Crispy onions
Fried shallots
Chopped or sliced hard boiled eggs
Sliced red onions
Crumbled bacon

Why wait until next Fourth of July to enjoy this grilled potato and leek salad, when it can be made and enjoyed with your next meal!

grilled potato and leek salad + herb mustard vinaigrette

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Author: Adoring Kitchen
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Print Recipe

Description

Gorgeous and robust salad containing little colorful grilled potatoes and leeks, mixed in a herby mustard vinaigrette

Ingredients

Scale

For the Potatoes and Leeks

2 tablespoons kosher salt
3 pounds fingerling potatoes
1 tablespoon whole black peppercorns
2 large leeks
1/4 cup plus 3 tablespoons olive oil
1 Watermelon radish, sliced – for garnish

For the Herb Mustard Vinaigrette

1/4 cup whole-grain mustard
1/4 cup white wine vinegar
1/2 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt, plus more for seasoning
4 scallions, thinly sliced
Leaves from 1 large bunch flat-leaf parsley, finely chopped
Leaves from 1 large bunch cilantro, finely chopped

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Instructions

Bring a large pot of salted water to a boil. Add the potatoes and peppercorns, cook over medium heat for 20 minutes, or until fork-tender. Strain water from potatoes, discarding the peppercorns. Transfer potatoes to a baking sheet and let cool. Once cool, slice potatoes in halve lengthwise and toss in the remaining 1/4 cup olive oil and 2 teaspoons salt.
Meanwhile, make the herb mustard vinaigrette. In a medium bowl, add the mustard, vinegar, 1/2 cup olive oil, salt, scallions, parsley, and cilantro. Whisk together until blended. Set aside.
Slice off the root ends and dark green tops of the leeks and discard. Halve the leeks lengthwise, then peel back the layers by the base so they are slightly separated. Immerse the leeks in a bowl of cold water and gently shake to loosen any dirt. Pat dry. Drizzle leaks with 3 table spoons of the olive oil and sprinkle with salt.
Prepare either an indoor or outdoor grill. Grill potatoes cut-side down, until dark grill marks appear, 3 to 4 minutes, then flip and grill for 3 minutes more.
Grill the leeks cut-side down until dark grill marks form and 4 minutes, then flip and cook until the leeks no longer feel stiff, about 4 minutes more. Transfer to a plate and let cool.
In a large bowl, toss the potatoes, leeks, and herb mustard vinaigrette, move to platter, garnish with the water melon radish slices. Salad can be served right away or allowed to sit on the counter for 2 to 3 hours before serving.