Grilled Chicken with Mustard Sauce and Potato Salad Recipes

Photo Terry Brennan, food styling Lara Miklasevics

Memorial Day weekend is always big for cookouts, of course, and as the unofficial kickoff to summer, you’ll need to be ready with ideas for delicious ways to switch up your grilled main dish and side dish recipes for this weekend and the season ahead.

This chicken recipe, inspired by the mustard-based sauces used in South Carolina, can be made ahead, if you wish, for cooking at home, bringing to a get-together, or packed in your cooler if you’re heading up to the cabin. Chef and cookbook author Molly Stevens created this recipe for Real Food, and also this twist on the usual potato salad with the addition of yogurt or sour cream plus pickles and capers to balance the richness of the creamy dressing.

Also, scroll down to link to more recipes for side dishes, including variations on potato salad, as well as savory ways to use refreshing watermelon. We’ve got you covered with plenty of ideas. Remember, you can find hundreds of recipes from appetizers to main dishes and desserts I have highlighted by using the search feature on our site, too.

Grilled Chicken with Tangy Mustard Sauce

Makes 4 to 6 Servings

Inspired by the piquant mustard-based sauces used to slather whole-hog barbecue in South Carolina, this creamy no-cook sauce adds heaps of flavor to boneless chicken thighs and breasts. The grilled scallions are optional here, but their sweet oniony bite plays perfectly with the sharp sauce so it’s a shame to skip them. –M.S

For the Tangy Mustard Sauce
3 tablespoons brown sugar
½ teaspoon ground ginger
2 tablespoons warm water
1/3 cup yellow mustard
¼ cup Dijon mustard, plus 1 teaspoon
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, such as Frank’s, or to taste
Pinch salt (optional)

2-2¼ pounds boneless, skinless chicken thighs and breasts
Salt and pepper, to taste
2 tablespoons mayonnaise
1 bunch scallions, trimmed (optional)
2 teaspoons vegetable oil (optional)

1. In a small bowl, stir together the brown sugar, ginger, and warm water. Once combined, whisk in the yellow mustard, ¼ cup Dijon, vinegar, Worcestershire, and hot sauce. Taste and, if needed, add more hot sauce and/or a small pinch of salt. Cover and set aside for 1 hour at room temperature. The sauce can be made ahead and refrigerated for up to 2 days.
2. Prepare a grill to medium-hot. As the grill heats, prepare the chicken and scallions, if using, for the grill.
3. Place the chicken in a mixing bowl. Season all over with salt and pepper. Add the mayonnaise and the remaining 1 teaspoon Dijon and stir or toss with your hands to coat the pieces evenly.
4. If using scallions, cut off the top 2 inches of each, and finely chop these. Set aside for garnish. Coat the whole scallions with vegetable oil. Grill the scallions, turning frequently, until tender and gently charred, about 4 minutes, and move to the perimeter of the grill to keep warm.
5. Arrange the chicken on the grill and cook, turning several times so the chicken sears without charring, for 12 to 16 minutes, or until browned and cooked through. To check doneness, cut into the thickest piece to see that it’s done, or check with an instant-read thermometer. Breast pieces should be 160°F and thigh pieces 175°F to 180°F.
6. Immediately spoon some mustard sauce over the chicken, and top with the chopped scallion greens, if using. Serve the chicken and grilled scallions, offering the remaining sauce at the table.

Nutrition (per serving): Calories: 190, Fat: 6g (Sat: 0.5g), Cholesterol: 65mg, Sodium: 810mg, Carb: 7g, Fiber: <1g, Sugar: 5g, Protein: 24g

Creamy Red Potato Salad with Capers and Dill

Makes 4 to 6 Servings

If there is any one dish that every barbecue needs, it’s potato salad. And this uptown version might just steal the show. A measure of yogurt (or sour cream) balances the richness of the creamy dressing, and the addition of pickles and capers adds a jolt of acid to bring the whole thing into focus. -M.S.

2½ pounds small red potatoes, scrubbed
½ cup mayonnaise
¼ cup plain yogurt or sour cream, whole or low-fat
2 tablespoons pickle juice
1 tablespoon Dijon mustard
1 cup chopped celery
3 scallions, white and green parts, finely chopped
¹/₃ cup pickles, chopped (see Cook’s Notes)
2 tablespoons capers, drained and coarsely chopped
2 tablespoons chopped fresh dill
2 hard-boiled eggs, chopped (see Cook’s Notes)
Salt and freshly ground black pepper, to taste

1. Put the potatoes in a large saucepan, add water to cover them by 2 inches, and add a good pinch of salt. Bring to a boil. Adjust heat and simmer until the potatoes are tender, 15 to 18 minutes. Drain and set aside until cool enough to handle.
2. In a small bowl, whisk together the mayonnaise, yogurt (or sour cream), pickle juice, and mustard. Season with salt and pepper.
3. When the potatoes are cool enough to handle, cut them into bite-size chunks and drop them into a large bowl. Add the celery, scallions, pickles, capers, and dill. Stir gently with a flexible spatula to combine. Pour over the dressing and stir to coat. Stir in the chopped eggs, and season to taste with salt and pepper. Serve or refrigerate for up to 1 day.

Cook’s Notes
• Boiling potatoes whole with the skin on leaves them less waterlogged, so they are thirstier and better able to absorb the flavors of the dressing.
• To hard-boil the eggs, put them in a small saucepan and cover with water by at least 1 inch. Bring to a boil slowly over medium-low heat. Once the water boils, cover the pot, turn off the heat, and set a timer for 15 minutes. Then, drain and rinse with cold water before peeling.
• Use whichever pickles you prefer here—dill, sweet, hot, or even a mixture.
• The potato skins add color and texture to the salad, but if they are bitter or tough, scrape them off as you’re cutting up the boiled potatoes.
• The salad can be made ahead, but chilling can mute the flavors, so if it has been chilled, check for salt and pepper before serving.

Nutrition (per serving): Calories: 300, Fat: 17g (Sat: 3g), Cholesterol: 75mg, Sodium: 390mg, Carb: 33g, Fiber: 4g, Sugar: 3g, Protein: 7g

Check out More Side Dish Ideas

Photo Terry Brennan, food styling Lara Miklasevics

A New Side Dish for Summer: Do something wild and unexpected—bring a different side dish to the cookout. Try these recipes including Elotes Rice Salad, twists on potato salad, and more.

Photo National Watermelon Promotion Board

5 Watermelon Recipes with a Twist: Switch things up with these cool watermelon recipes from salads to dessert that both kids and adults will enjoy throughout the summer—plus links to more recipes.