 Grilled Potato Salad
Makes 4 servings
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Image © Publications International, Ltd.
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Grilled Potato Salad
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Ingredients
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1
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envelope LIPTON® RECIPE SECRETS® Onion Soup Mix*
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1/3
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cup BERTOLLI® Olive Oil
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2
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tablespoons red wine vinegar
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1
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clove garlic, finely chopped
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2
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pounds small red or all-purpose potatoes, cut into 1-inch cubes
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1
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tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves, crushed
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Freshly ground black pepper
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*Also terrific with LIPTON® RECIPE SECRETS® Onion Mushroom or Golden Onion Soup Mix.
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1. In large bowl, blend soup mix, oil, vinegar and garlic; stir in potatoes.
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2. Grease 30×18-inch sheet of heavy-duty aluminum foil; top with potato mixture. Wrap foil loosely around mixture, sealing edges airtight with double fold. Place on another sheet of 30×18-inch foil; seal edges airtight with double fold in opposite direction.
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3. Grill, shaking package occasionally and turning package once, 40 minutes or until potatoes are tender. Spoon into serving bowl and toss with basil and pepper. Serve slightly warm or at room temperature.
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Oven Method
Preheat oven to 450°F. Prepare foil packet as above. Place in large baking pan on bottom rack and bake, turning packet once, 40 minutes or until potatoes are tender. Toss and serve as above.
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© Unilever
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Printed
from fbnr.com
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