Recipes >

Grilled Potatoes and Red Onions with Mustard Vinaigrette


  • 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)

Prep Time:

10 minutes

Cook Time:

50 minutes



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.

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  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.