Grilled Potatoes and Red Onions with Mustard Vinaigrette

Grilled Potatoes and Red Onions with Mustard Vinaigrette

Prep Time

10 minutes

Cook Time

50 minutes


6 people

This hearty side dish pairs beautifully with your favorite grilled steak–you can prepare it all on the BBQ grill at the same time.

Why Try? It’s a healthy alternative to classic fried potatoes.

Foodie Byte: The mustard vinaigrette can be made ahead and kept chilled in the refrigerator. It also makes a great marinade for asparagus. We used a steel grill fry pan available at Williams-Sonoma.

Copyright 2011. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.


  • For Mustard Vinaigrette:
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup coarse ground mustard
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • For Grilled Potatoes and Onions:
  • 3 pounds small red potatoes, halved
  • 1 large red onion, peeled and cut in wedges
  • 1/2 cup olive oil plus 2 tablespoons
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1/4 cup chopped green onions (both green and white)


  • 1 Preheat conventional oven to 400°F.
  • 2 For the Mustard Vinaigrette:
  • 3 In a 1-pint jar with a tight fitting lid, combine all ingredients well. Chill. Makes 1 cup.
  • 4 To make the potatoes and onions:
  • 5 Preheat grill.
  • 6 Toss the onions and potatoes with 2 tablespoons olive oil, 2 teaspoons salt, and pepper.
  • 7 Place in a steel grill fry pan.
  • 8 Grill 20 minutes, tossing frequently, until potatoes are lightly browned.
  • 9 Finish in oven, approximately 30 minutes, or until tender.
  • 10 Serve hot with mustard vinaigrette drizzled on top.


More TFC