Grilled New Potatoes with Dijon Mustard, Dill and Crispy Capers

It’s easy to stare yourself blind at the meat when the grill comes out, but hand on heart: how many dinners are you really remembering for the sides? When new potatoes start getting properly good, I want to give them the leading role more often. They don’t need much, just the right treatment. A little parboiling, the right heat and something to wake them up after the grill.

In this version the potatoes keep company with dijon mustard, dill and crispy fried capers. It may sound simple, and it is, but the flavor lands in exactly the right spot between summery, salty and a little grown-up sharp. I especially like the capers here, because they stop the dish from becoming yet another well-behaved potato salad that mostly just takes up space on the table. This one you actually want to go back to.

The recipe in brief

This is a grill side dish for 4 people where new potatoes are first boiled until almost done, then grilled over direct heat until they pick up some surface, and tossed in a dressing of dijon mustard, shallot and olive oil. On top goes plenty of dill and crispy fried capers.

The nice thing is that the recipe feels well thought-out without becoming fussy. If you’ve boiled the potatoes in advance, basically all that’s left is the grill time and the tossing, and that’s exactly why it works so well on evenings when the main protein already demands a good part of your attention.

Why you should try this recipe

• New potatoes and grill smoke are a really good combination that more people should make use of.
• The recipe is summery without turning wimpy.
• It goes with fish, chicken, meat and honestly also just with a cold sauce on the side.
• It’s quick once the potatoes are parboiled.

Recipe: Grilled New Potatoes with Dijon Mustard, Dill and Crispy Capers

MetricUS

Jump to instructions

Ingredients

• 2 lb new potatoes
• 1 tbsp salt for the cooking water
• 1 tbsp canola oil for grilling
• 2 tbsp olive oil
• 1 ½ tbsp dijon mustard
• 1 small shallot, finely chopped
• 1 tbsp white wine vinegar
• 1 tsp honey
• ¾ tsp fine salt
• ½ tsp black pepper
• 2 tbsp capers
• 1 tbsp neutral oil for the capers
• 3½ tbsp chopped dill

Instructions

1. Wash the potatoes but leave the skins on. Boil them in salted water for 12 min–15 min, depending on size. They should be almost done but still have a little resistance.
2. Drain the potatoes and let them steam off properly. Halve larger potatoes so you get more surface to work with.
3. Stir together the olive oil, dijon mustard, shallot, white wine vinegar, honey, salt and black pepper into a dressing.
4. Quickly fry the capers in neutral oil until they start to open up and turn lightly crispy. Drain on paper.

Grilling method: how to get it right on the grill

Set up the grill for medium-high direct heat, about 410–445°F. Brush the potatoes lightly with canola oil and put them on the grate, in a grill basket or on a griddle plate if you have one. The goal is surface and a little smokiness, not drying them out. Grill for 8 min–12 min and turn them a couple of times until you have dark golden patches here and there.

I like to have a cooler zone on the grill too, so the potatoes can be moved aside if they color faster than expected. If you want a better handle on how to switch between direct and indirect heat in the same cook, grilling methods is well worth a few minutes.

If you have a grill basket, this is a really good time to use it, especially if the potatoes are small. If you cook directly on the grate, it can be smart to put the cut side down first on the potatoes you’ve halved. That gives you faster color, a more roasted flavor and less risk of them sticking when the starch heats up.

Temperature, timing and signs that they’re done

Since the potatoes are already parboiled, there’s no exact internal temperature to chase, but you want them tender all the way through while still having a little bite in the surface. When a small knife goes in easily and they have clear grilled patches, they’re ready. Very small potatoes go fast, so don’t let them sit in sheer oblivion while you talk charcoal brands with a neighbor.

Which grill works best?

Anything works here. A kettle grill is perhaps my personal favorite because the potatoes get a nice, dry heat and a bit of extra charcoal character, but a gas grill is really practical if you’re making a lot of other things at the same time. If you have a plancha or griddle plate on the grill, it gets almost ridiculously easy to get a good surface without anything falling down between the grates.

Serving suggestions

These potatoes are perfect with grilled fish, chicken thighs or a slice of pork collar, but they actually stand nicely on their own too. Serve them with a cold herb sauce or a dollop of crème fraîche. If you want to build a whole grill dinner around vegetables and sides, grilled pointed cabbage is a lovely complement to these potatoes. When you want more ideas to put next to the potatoes, there’s plenty to browse among the recipes, where vegetables, fish and meat share space in a rather pleasant way.

I also think they go unexpectedly well with dishes that have some heat or smoke, because the mustard and the capers help clean up the palate between bites. If you serve, for example, sticky ribs or smoky chicken, the potatoes become more than just filler. They become that cool, salty and lively element that makes everything else taste even better.

Björn’s tips

• Let the potatoes steam off properly after boiling. Wet potatoes get a worse surface and more of a boiled than grilled feel.
• Toss the potatoes in the dressing while they’re still warm. That way they soak up the flavor much better.
• Fry the capers right before serving if you want to keep that little crispy top.

Common mistakes

• Boiling the potatoes completely done first. Then they fall apart easily on the grill.
• Too little salt in both the cooking water and the dressing. Potatoes swallow seasoning in an almost shameless way.
• Too low grill heat. Then you mostly get warm potatoes, not grilled potatoes.
• Too much dressing from the start. The dish should be glossy, not swimming.

Variations and adaptations

You can swap the dill for chives or parsley if you like. A little finely grated lemon zest also works well, but I wouldn’t add lemon juice if you already have a lot of vinegar in the dressing. If you want even more saltiness, you can crumble a little feta over the top, but then you can cut back a bit on the capers. For a warmer tone, you can mix a little smoked paprika or roasted garlic into the dressing.

If you want to make the dish more filling, you can also fold in thinly sliced grilled scallions or a few handfuls of baby greens right before serving. That gets you something that almost leans toward a lukewarm grilled salad, only with a lot more backbone than many of those half-hearted green bowls that tend to sit next to the grill.

Why this recipe works

New potatoes have a natural sweetness and a thin skin that makes them perfect for a quick finish over direct heat. The parboiling means the inside is already well on its way, which means the grill can be used to build surface and flavor instead of struggling with the basic cooking. That saves time and gives you better control.

The dijon mustard brings acidity, a little heat and emulsion all in one, which makes the dressing cling evenly to the potatoes. The dill gives freshness, while the capers bring saltiness and that faint hint of sea and vinegar that makes the potatoes feel livelier. The result isn’t heavy like a mayonnaise-based potato salad, but it isn’t thin or uninteresting either. It lands right on target for the grill table.

FAQ

Can I parboil the potatoes in advance?

Yes, absolutely. Boil them earlier in the day and let them cool. Then warm and grill them right before serving.

Can I use regular potatoes instead of new potatoes?

Yes, but new potatoes give the best texture and the most summery feel. Otherwise, regular firm potatoes work best.

Do the capers have to be fried?

No, but it gives both better texture and a rounder flavor. I think it’s well worth an extra minute.

What does it go best with?

Fish, chicken, lamb and vegetarian dishes. It’s broad in a good way without becoming anonymous.

How long do the leftovers keep?

24 h–48 h in the fridge. It’s good cold too, but top it with fresh dill and a little extra pepper before serving.

This is the kind of side dish that easily slips in and becomes the most talked-about bowl of the evening. Not bad for a few potatoes, some dill and a bunch of capers that got their act together.