Grilled Potato Salad with Lemon and Dill


Side Dish
Grilled Potato Salad with Lemon and Dill

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    Elevate the traditional summer, mayo-based potato salad by stirring a spoonful of tahini and miso into the lemon-mustard dressing for an umami flavor punch. Also, add baking soda to the potato cooking water to create extra-crispy potatoes on the grill.

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    Servings and Ingredients

    Serves 8
    2 (24-oz.) pkg. Basket & Bushel petite medley potatoes, halved or quartered
    1 ½ tsp. kosher salt, divided
    1 tsp. Hy-Vee baking soda
    ¼ c. water
    ¼ c. fresh lemon juice
    2 tbsp. tahini
    1 tbsp. organic white miso paste
    1 tbsp. Culinary Tours coarse ground smoked porter mustard
    1 clove garlic, grated
    ½ tsp. salt-free garam masala
    1 (12-oz.) pkg. snipped fresh green beans
    2 tbsp. Hy-Vee vegetable oil
    ¼ small red onion, thinly sliced
    Green onions, for garnish
    Fresh dill, for garnish

    Things To Grab

    • Large pot or Dutch oven
    • Colander
    • Whisk
    • Medium bowl
    • Plastic wrap
    • Charcoal or gas grill
    • Large baking sheet
    • Foil
    • Large bowl
    • Wooden spoon
    • Large shallow serving bowl


    1. Place potatoes, 1 tsp. salt, baking soda and enough
      cold water to cover potatoes in a large pot or Dutch oven. Bring to a boil; reduce heat. Simmer, uncovered, for 12 to 15 minutes or just until potatoes are tender, but still firm. Drain well; cool slightly.

    2. Whisk together 1⁄4 cup water, lemon juice, tahini, miso paste, mustard, garlic and garam masala in a medium bowl. Cover and refrigerate until ready to use. Cook green beans in microwave according to pkg. directions or until crisp- tender; set aside to cool.


    3. Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Line a large baking sheet with foil; set aside.

    4. Place cooled potatoes in a large bowl. Drizzle with vegetable oil; gently toss to coat. Place potatoes, cut sides down, on prepared baking sheet. Slide foil with potatoes off baking sheet and onto grill rack. Grill for 10 to 12 minutes or until lightly golden and slightly crisp.

    5. Transfer potatoes to a large shallow serving bowl. Bias-cut green beans into 3 pieces; add to potatoes. Sprinkle with remaining 1⁄2 tsp. salt. Drizzle with tahini mixture; gently toss to coat. Top with red onion; garnish with green onions and dill, if desired. Store leftover potato salad in a tightly covered container in the refrigerator up to 4 days.

    Nutrition facts


    200 Calories per serving
    1 1/3 cups

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 0mg
    • Sodium: 610mg
    • Total Carbohydrates: 35g
    • Protein: 5g

    Daily Values

    Iron 10%
    Calcium 2%
    Vitamin D 0%
    Potassium 20%

    Recipe Source:

    Hy-Vee Seasons