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Recipe: Warm Grilled Potato Salad With Dijon Vinaigrette, Fresh Dill, and Crunchy Radish

Serves: 4-6


  • 2 lbs small potatoes - yellow, red, or fingerling
  • 1 bunch fresh dill
  • 6 radishes
  • Kosher salt for water
  • Fresh ground black pepper
  • 1/4 cup extra virgin olive oil 
  • 2 tbsp whole grain dijon mustard
  • 1/4 cup apple cider vinegar
  • Flaky sea salt for finishing



    Step 1: Place potatoes in a large pot covered with water. Season generously with kosher salt and bring to a boil over high heat. Simmer for about 7 minutes or until potatoes are tender but not falling apart. Drain the water and allow potatoes to cool.

    Step 2: When potatoes are cool, split each in half and add to a large bowl. Drizzle with EVOO and a pinch of salt, toss to coat.

    Step 3: In a large bowl combine remaining EVOO, mustard, vinegar, a pinch of salt, and a few generous grinds of pepper. Clean and chop dill fronds and stems, leave to the side. Slice the radishes into coins.

    Step 4: Preheat the grill to 450F. 

    Step 5: Place potatoes cut side down on the grill, turning to cook both sides evenly until crispy brown, about 10-15 minutes.

    Step 6: Remove from the heat and add to the bowl with the dressing. Add the dill and radishes, then gently turn all ingredients with a large spoon to mix. Finish with a pinch of sea salt. Serve immediately.

    Photography and Styling by Morgan Ione Photography

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