Salad and Salad Dressing Recipes
Grilled Potato Salad
Ingredients
- 2 pounds new potatoes, cut in half
- 2 red or green bell peppers cut into 2 inch chunks
- Parsley, finely chopped
- 1/2 cup olive oil, divided*
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- Season to taste (fresh pepper, salt)
Instructions
- In medium bowl, toss potatoes and pepper with 2 tablespoons oil and the parsley.
- Thread vegetables onto wooden skewers and place on grill 4 to 6 inches from coals. Cook turning occasionally, until potatoes are lightly brown and tender (about 15 minutes).
- Remove vegetables from skewers and set aside.
- In a bowl, blend mustard, vinegar, remaining oil and seasoning with a whisk.
- Add in vegetables and toss to coat.
Notes
* I used less by drizzling on oil to coat as I tossed potatoes and omitting it from the dressing.
Attribution
Posted by kdipaolo at Recipe Goldmine May 24, 2001.