fbnr.comGrilled Potato Salad
Makes 4 servings
Grilled Potato Salad
Image © Publications International, Ltd.
Grilled Potato Salad


Ingredients
Dressing
4 tablespoons country-style Dijon mustard
1 tablespoon white wine or apple cider vinegar
3 tablespoons olive oil
2 tablespoons chopped fresh dillweed
1/2 teaspoon salt
1/4 teaspoon black pepper
Salad
1 teaspoon salt
2 pounds small red potatoes
2 tablespoons olive oil
1 large sheet foil
  Nonstick cooking spray
1 green onion, thinly sliced
   
1. Combine all dressing ingredients in glass measuring cup. Stir with fork to blend well; set aside.
2. Prepare grill for direct cooking. Bring 8 cups water and salt to a boil. Cut potatoes into 1/2-inch slices. Add potatoes to water; boil about 5 minutes. Drain into colander. Transfer potatoes to bowl. Drizzle with oil; toss lightly.
3. Spray 1 side of foil with cooking spray. Transfer potatoes to foil; fold into packet. Place potato packet on grid over medium-high heat. Grill 7 to 10 minutes or until potatoes are tender. Transfer potatoes to serving bowl. Sprinkle with green onion. Toss gently with reserved dressing. Serve warm.
Publications International, Ltd.
© Publications International, Ltd.
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