Toss the grilled potatoes with the vinaigrette immediately after cooking while they're still warm—this allows them to absorb the flavors deeply and creates a more cohesive, flavorful salad.

Slice baby potatoes in half lengthwise rather than leaving whole to increase surface area, allowing the grill to create beautiful caramelization and ensuring even heat penetration throughout.

Whisk the Dijon mustard with vinegar and lemon juice first before slowly drizzling in olive oil while continuously whisking—this creates a creamy, stable emulsion that clings to potatoes better than a separated dressing.

Use a high-heat oil like avocado or grapeseed on folded paper towels to oil hot grates—this prevents potato sticking and creates those coveted smoky char marks without steaming the potatoes.

Refrigerate the finished salad for at least 15 minutes before serving to allow flavors to meld and the potatoes to firm up slightly, making each bite more flavorful and the texture more pleasant.