Grilled Potato Salad
Source of Recipe
Internet
List of Ingredients
3 lbs. small red potatoes, halved
1 C. thin green beans, cut into 3-inch pieces and blanced
1/4 C. chopped fresh dill
1/2 C. crumbled feta cheese, or goat cheese
Dressing:
1/2 C. apple cider vinegar
1 T. Dijon mustard
1/4 C. finely chopped shallots
2 tsp. grated lemon peel
2/3 C. olive oil
1 T. finely chopped fresh parsley
Recipe
Place potatoes in steamer basket set inside large saucepan. Steam over boiling water until just tender, about 10 minutes.
Remove steamer basket from water.
Prepare charcoal grill or preheat gas grill to medium-high heat. (using a vegetable grilling rack will help keep potatoes from slipping through grates.) Brush potatoes with a little olive oil and grill until tender and tinged with brown, turning often, about 6 minutes.
Transfer potatoes to shallow serving bowl. Add green beans, dill and cheese.
In a small bowl, whisk together vinegar, mustard, shallots and lemon peel. Slowly whisk in oil until blended. Stir in parsley.
Pour 3/4 C. dressing over salad and toss to coat. Season with salt and pepper to taste. Serve warm or at room temperature.
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