Grilled Baby Potatoes with Dijon Mustard & Herbs
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A thick Dijon mustard marinade gives these grilled baby potatoes great texture and flavor. Perfect for a summer cookout!
My husband, Michael makes these grilled baby potatoes whenever we have people over for a cookout. (READ: they’re easy!) The thick Dijon mustard marinade gives them a crispy texture and bold flavor. The key to grilled potatoes is to fully cook the potatoes before they ever hit the grill. Yes, it does add an extra step but it’s worth it, especially if you’re entertaining.
By boiling the potatoes first, you can get most of the recipe done ahead of time. And, more importantly, you can ensure that the potatoes are perfectly cooked — not charred on the outside and raw on the inside.
What you’ll need to make grilled baby potatoes
how to make grilled baby potatoes
Begin by cooking the potatoes. Place them in a single layer in a medium saucepan and cover with an inch of water. Bring to a boil, and then simmer for 12 minutes.
To stop the cooking process and quickly cool the potatoes, drain and then run under cold water.
Meanwhile, make the sauce by combining the mayonnaise, Dijon mustard, garlic, thyme, salt, and pepper.
Whisk until smooth.
Gently toss the cooled potatoes with the mustard sauce.
Then grill for about 3 minutes per side, until crisp and slightly charred.
Transfer the potatoes to a serving dish and sprinkle with fresh parsley to add a pop of color, if you like.
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Grilled Baby Potatoes with Dijon Mustard & Thyme
A thick Dijon mustard marinade gives these grilled baby potatoes great texture and flavor. Perfect for a summer cookout!
Ingredients
- 1 pound baby Yukon Gold potatoes
- ¼ cup mayonnaise, best quality such as Hellman's or Duke's
- ¼ cup Dijon mustard
- 1 tablespoon + 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme (rosemary would also work well, or a combination)
- 1 tablespoon chopped fresh Italian parsley, for garnish (optional)
Instructions
- Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
- Preheat the grill to medium-high heat.
- In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
- Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
- Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
- Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.
Nutrition Information
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- Per serving (6 servings)
- Calories: 134
- Fat: 8g
- Carbohydrates: 14g
- Sugar: 1g
- Fiber: 2g
- Protein: 2g
- Sodium: 503mg
- Cholesterol: 4mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Made these last weekend and they were a hit at our BBQ. I only used half the amount of salt called for, and they were still delicious.
Love this recipe-a crowd pleaser-so delicious!!
Woah, a tablespoon of salt plus an additional teaspoon? Am I reading this correctly? Seems like a lot of salt. Could you get enough salt with just a single teaspoon? I dunno, I just followed directions and put in the full amount. Did seem the sauce was kind of salty. Also I have no grill here in Seattle, just a small kitchen with an electric range. So I placed the spuds on a roasting pan and used the broiler. They came out crispy that way.
Hi Duffy, Potatoes need a lot of salt — however keep in mind that the first tablespoon is just to salt the cooking water and really doesn’t add a salty taste at all.
Did you notice that most of the salt is added to the WATER?
We will be using a grill at a campground, so it isnt the kind of grill that has a cover. Should we modify the cooking time? Also, can we substitute dried herbs in the recipe? Thanks!
Hi Danielle, The potatoes are already fully cooked, so just cook until they have nice grill marks on each side — however long that takes. Enjoy!
Jennifer,
Another very tasty recipe!! I made these tonight and we grilled them with steak and lamb chops. Another winner!! Thanks to both you and your husband for sharing the recipe with us!!!
Hi Jenn. How far in advance can these be grilled?
Hi Kelly, sorry for the delay in responding! I think these would be best served hot off the grill.
These potatoes were absolutely delicious! My husband was skeptical of the mustard/mayo combo on the grill, but he was pleasantly surprised with the texture and taste. This is the second recipe I’ve recently used mayo in an unusual way and have been impressed with the results. (The other is to use it as a spread when grilling bread-much better than butter)
Hi Jenn,
Thank you for sharing your wonderful recipes, my family and I have enjoyed countless delicious meals! Unfortunately, we don’t currently have a grill. Will placing the potatoes under the broiler achieve a similar result? Thanks for your time!
Hi Vicki, Glad to hear you’re enjoying the recipes! If you broil the potatoes, You’ll need to make a few tweaks: make sure to use a broiling rack and swap out the mayo for olive oil and cut the oil, Dijon mustard, garlic, thyme, salt, and pepper in half as the potatoes won’t need to be as coated.
Vicki, I’ve given it some more thought and, while you still need to use the broiling rack, you can keep the remainder of the recipe the same (no need to replace the mayo with olive oil or to cut the ingredients in half). Hope I didn’t confuse you at all :)!
Hi Jenn- no apologies necessary! Thanks so much for taking the time to let me know. I’ll certainly watch them closely. Actually, it has been so hot here, I could cook them on the sidewalk (we live in Las Vegas)! Have a great weekend, thanks again. V.
Your pizza with pesto was a big hit, just when I thought there were no more different ways to make pizza, along came pesto! Thanks. Regarding the potatoes in your latest recipe, do you think unpeeled, cut in half, red potatoes would work, or might the skin be a barrier to the marinade, or maybe too waxy. Thanks again, Leo
Glad to hear you enjoyed the pizza Leo! And yes, I think red potatoes would work here too.
Could you roast the potatoes in the oven instead of grilling? Or could you grill them on a perforated grill sheet?
Hi Susan, Out of the two options, I would recommend grilling them on a perforated grill sheet. If do you roast them, I would swap out the mayo for olive oil and cut the oil, Dijon mustard, garlic, thyme, salt, and pepper in half as the potatoes won’t need to be as “coated.” Hope you enjoy!