• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Side Dish Recipes

    Grilled Potato Salad with Creme Fraiche Dressing and Dill

    Jun 21, 2016 | by Jennifer | Last Updated: Jun 5, 2021

    Jump to Recipe

    This easy, delicious and rustically elegant grilled potato salad is served with a creme fraiche and grainy mustard dressing and a generous sprinkling of fresh dill.

    grilled potato salad in small copper skillet

    This easy grilled potato salad with creme fraiche dressing and dill is perfect for your summer BBQs! It's altogether delicious, easy and elegant, in a rustic kind of way. And best part of all, I'll show you how to make your own creme fraiche easily and inexpensively at home!

    The beautiful of this dish is that it comes together really quickly. The potatoes need to boil first, but as they are sliced, they boil up quickly. You could even do the boiling earlier in the day and refrigerate the potato slices until it's time to grill. The easy creme fraiche and grainy mustard dressing can also be made ahead.

    When it's time to eat, simply grill the potatoes, top with the dressing and fresh dill and they're ready to enjoy.

    As mentioned above, I've included the very easy recipe for making your own creme fraiche at home using only heavy cream and buttermilk. Note that you'll need to make this a day or so ahead of when you want to use it to make these potatoes. The creme fraiche recipe will also make more than you need for this potato recipe, so you'll have extra to use for other dishes. You'll use about half for the potatoes.

    You'll want to use a waxy potato for these, either a red, white or yellow-fleshed potato, as they hold their shape well. Avoid starchy potatoes like Russets. A medium sized potato is best, for nice sized, but not huge chunks. Aiming for similar sized potatoes will ensure that they cook evenly.

    Cook's Notes

    I used yellow-fleshed potatoes for my dish here, but white or red potatoes would work nicely as well.

    When adding water to your dressing, add just enough to thin it to the point where it will fall off a spoon. How much water you have to add will depend on how thick your creme fraiche is to start with.

    Be sure to season with salt and pepper along the way, starting with salting the boiling water for the potatoes, then seasoning before grilling and a bit more on the plate. Don't forget to add a little seasoning to the salad dressing, as well.

    I used homemade creme fraiche here. As mentioned, it sat on my windowsill for 20 hours, then in the refrigerator overnight. It was the consistency of cream cheese at that point, but may not be as thick if it is refrigerated for less time. In fact, if making your own creme fraiche and don't have a chance for it to refrigerate for too long, you may not need to add any water at all.

    How to Make Creme Fraiche at Home

    In a medium jar, stir together 1 cup of heavy, 35% whipping cream (not ultra-pasteurized) and 1 Tbsp. buttermilk. Set a lid on top, but don't twist to seal it (to allow air to escape, but to keep dust and things out). Set on your counter or window sill for 12-24 hours, or until the mixture resembles stirred sour cream. The time it takes to that point will vary depending on the temperature of your room. Mine took about 20 hours. At that point stir the mixture well, then transfer to the fridge, again, topping with a lid but not twisting to seal it, as it will continue to process). Refrigerate a further 6 hours or longer, or until it is the consistency of cream cheese.

    grilled potato salad in small copper skillet

    grilled potato salad in small copper skillet

    Grilled Potato Salad with Creme Fraiche Dressing and Dill

    A quick, easy and delicious warm potato salad, perfect for summer BBQs or entertaining. You can finish the potatoes on the BBQ or on the stove-top in a hot grill pan.
    Author: Jennifer
    5 stars from 1 rating
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Servings 5 servings

    Ingredients
     

    • 5 medium red, white or yellow fleshed potatoes, , washed but not peeled
    • 2 Tbsp. olive oil, for brushing
    • Salt and freshly ground pepper
    • 1/2 c Creme Fraiche , (See Note below to learn how to make creme fraiche at home!)
    • 1 Tbsp. whole grain mustard
    • 1 Tbsp. water
    • 2-3 Tbsp. chopped fresh dill
    Prevent screen from going dark

    Instructions
     

    • Prepare the dressing by combining the creme fraiche and grainy mustard in a bowl. Add a bit of salt and freshly ground pepper. Now, add just enough water to thin the mixture so that it can drop from a spoon, about 1 Tbsp. or a bit more, if needed. Cover and refrigerate until needed.
    • Prepare the potatoes by cutting lengthwise into 1/4-inch slices, discarding the rounded outside slices. Bring a large pot of salted water to a boil, then add the potato slices and boil until just tender, about 8-10 minutes. Drain, then remove the slices to an even layer on a baking sheet. Brush top side of the potato slices with olive oil and sprinkle with salt and pepper.
    • Heat BBQ or grill pan to high heat. Place slices on the grill, oiled side down and cook until lightly charred, on the underside, about 5 minutes. Before flipping, brush the top side of the potatoes with more oil and sprinkle with salt and pepper. Flip potatoes and cook the other side until lightly charred, a further 5 minutes.
    • Remove potatoes to a cutting board. Slice in half lengthwise and toss into a serving bowl or skillet. Sprinkle with a bit more salt and pepper. Drizzle with creme fraiche dressing and garnish with chopped fresh dill.

    Notes

    NOTE: How to Make Creme Fraiche at Home: In a medium jar, stir together 1 cup of heavy, 35% whipping cream (not ultra-pasteurized) and 1 Tbsp. buttermilk. Set a lid on top, but don't twist to seal it (to allow air to escape, but to keep dust and things out). Set on your counter or window sill for 12-24 hours, or until the mixture resembles stirred sour cream. The time it takes to that point will vary depending on the temperature of your room. Mine took about 20 hours. At that point stir the mixture well, then transfer to the fridge, again, topping with a lid but not twisting to seal it, as it will continue to process). Refrigerate a further 6 hours or longer, or until it is the consistency of cream cheese.

    Nutrition

    Calories: 99kcal | Fat: 10g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 52mg | Potassium: 32mg | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Side Dish
    Cuisine American
    Never miss a new recipe!SIGN UP for email updates!

     

    Save or share this recipe

    PinShareTweetShares535

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. GiGi Eats says

      September 13, 2016 at 7:50 pm

      THIS GIRL wants THIS RECIPE with sweet potatoes!

      Reply
      • Jennifer says

        September 14, 2016 at 9:02 am

        Would be great! :)

        Reply
    2. Mimi says

      July 24, 2016 at 12:57 pm

      Beautiful! I love the way you cut the potatoes. Nice to see a change from the basic cubes! Pretty photos.

      Reply
      • Jennifer says

        July 24, 2016 at 6:26 pm

        Thanks Mimi :)

        Reply
    3. Karen @ Seasonal Cravings says

      July 22, 2016 at 5:01 pm

      Warm potato salad is the way to go! I hate it cold. This looks so yummy. Can't wait to try it.

      Reply
      • Jennifer says

        July 23, 2016 at 11:20 am

        Thanks Karen and I think you will definitely enjoy this one then :)

        Reply
    4. Marla Meridith says

      July 20, 2016 at 9:51 am

      Must, MUST try this grilled potato salad!!

      Reply
      • Jennifer says

        July 20, 2016 at 10:43 am

        It's a nice change from the usual, Marla. Delicious!

        Reply
    5. AOK says

      July 05, 2016 at 10:17 am

      Made this over the weekend and it was delicious! Thanks!

      Reply
      • Jennifer says

        July 05, 2016 at 3:28 pm

        So glad you enjoyed it. Thanks for coming back to let me know :)

        Reply
    6. Dalila G. says

      June 26, 2016 at 9:25 am

      What a great new twist on taters, really liking this recipe Jennifer. :-)
      I plan on making this one for sure, hubby does LOVE his taters.

      Reply
      • Jennifer says

        June 26, 2016 at 7:46 pm

        Thanks Dalila :) I think he will love them!

        Reply
    7. Cheyanne @ No Spoon Necessary says

      June 22, 2016 at 1:10 pm

      Rustic elegance is the PERFECT way to describe these taters, Jennifer!! Love that you sliced 'em long and thin, then grilled them! And the creme fraiche?! Umm YES! Perfect! Cheers, friend!

      Reply
      • Jennifer says

        June 22, 2016 at 7:56 pm

        Thanks Cheyanne! And yes, best to keep the slices long, so they are easier on the BBQ (don't fall through :)

        Reply
    8. Sarah says

      June 22, 2016 at 1:07 pm

      5 stars
      This is such a unique and delicious sounding side dish, Jennifer! I love potato salad, but have never thought to grill the potatoes. Also have never tried to make my own creme fraiche, but it sounds so easy! Definitely inspired by this one. Thanks for the great post :) :)

      Reply
      • Jennifer says

        June 22, 2016 at 7:55 pm

        Thanks Sarah. I think you'd enjoy this. Easy and delicious!

        Reply
    9. Sara says

      June 22, 2016 at 3:39 am

      This is by far the prettiest potato salad that I've ever seen! The dressing sounds perfect for me as I don't typically do mayo.

      Reply
      • Jennifer says

        June 22, 2016 at 9:05 am

        Thanks so much, Sara. The creme fraiche is really lovely on this. Very light, with a little tang.

        Reply
    10. Laura | Tutti Dolci says

      June 21, 2016 at 5:38 pm

      I love grilled potatoes and your dressing sounds fabulous!

      Reply
      • Jennifer says

        June 21, 2016 at 7:28 pm

        Thanks Laura :)

        Reply
    11. Chris Scheuer says

      June 21, 2016 at 4:11 pm

      This is a beautiful and delicious looking potato salad. I love homemade creme fraiche. Whenever I'm going to have weekend guests I'll make a jar to have on hand for lots of fun splurges. I never thought to use it on potato salad though. I sounds wonderful with the grainy mustard!

      Reply
      • Jennifer says

        June 21, 2016 at 4:33 pm

        Thanks Chris and yes, it's really a lot like sour cream on potatoes, and that's a good thing always :)

        Reply
    12. Katherine | says

      June 21, 2016 at 2:42 pm

      I love potato salad and this may just be my new go to warm one to pair with almost anything!

      Reply
      • Jennifer says

        June 21, 2016 at 4:31 pm

        Thanks so much :) It's really a great combination!

        Reply
    13. Mary Ann | The Beach House Kitchen says

      June 21, 2016 at 2:11 pm

      I love a warm potato salad Jennifer and this one sounds just delicious. I love the addition of dill and some grainy mustard! I've never tried to make homemade creme fraiche. Can't wait to give it a try.

      Reply
      • Jennifer says

        June 21, 2016 at 4:34 pm

        Thanks Mary Ann and you have to try making the Creme Fraiche. It's one of those things that once you do, you'll wonder why you haven't been doing it for years!

        Reply
    14. Tricia @ Saving room for dessert says

      June 21, 2016 at 1:21 pm

      I was surprised how much I loved a grilled potato salad but need to make it again especially with your Creme Fraiche Grainy Mustard Dressing - it sounds and looks wonderful! Sharing!

      Reply
      • Jennifer says

        June 21, 2016 at 4:32 pm

        Thanks Tricia. We really enjoy it, too. I also love making my own Creme Fraiche to use in this dish, because I always have a bit left for other things :)

        Reply
    15. sue | theviewfromgreatisland says

      June 21, 2016 at 11:44 am

      This is brilliant! I love the idea of the warm potatoes with the cool dressing!

      Reply
      • Jennifer says

        June 21, 2016 at 11:45 am

        Thanks Sue. It was really nice and a change from the usual :)

        Reply
    16. Robyn @ Simply Fresh Dinners says

      June 21, 2016 at 9:30 am

      I'm just staring at these with my mouth hanging open, lol. Such a special dish, Jennifer! I love the flavors and ease of prep. And your pan! I need one of those....or 4 or 5 ! :)

      Reply
      • Jennifer says

        June 21, 2016 at 9:46 am

        Thanks Robyn :) I love my copper pots and pans. Most of them I've collected from vintage stores, where they looked beyond salvaging, and cleaned them up. Ketchup! It's a wonder copper cleaner.

        Reply

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.