Grilled Potato Salad with Sweet Mustard Dressing

Wash and slice the potatoes in halves. Place them into a large saucepan, cover with water and season with salt. Place pan over medium-high heat and bring water to a boil. Reduce heat to a simmer and cook potatoes until tender, about 10 minutes. Drain potatoes and set aside.

In a large bowl, add mayo, mustard, honey, shallot, lemon juice, olive oil, herbs, spices, salt and pepper to taste. Set aside.

Preheat the grill. (For this recipe, I used my indoor grill.) When the potatoes are cool, place in a large mixing bowl. Toss with avocado oil and season with sea salt. Place potatoes on the grill, cut sides down. Cook until you get the grill marks on the potatoes, about 4–5 minutes. Flip the potatoes and cook for another 3–4 minutes. Transfer to a baking sheet and cool for 5 minutes.

Add grilled potatoes to the mixing bowl with dressing and stir to coat. Taste and adjust seasoning. Garnish with dill salt for enhanced flavor. Serve at room temperature or chilled.