Grilled Potato Salad
Source of Recipe
Marla
Recipe Introduction
This recipe is one of my summer staples to go with grilled meats. It is so
easy to prepare and tastes so good that everyone you serve it to will ask
for the recipe. I partially precook my potatoes before grilling to ensure
they are completely cooked after being grilled. You add the dressing to the
warm vegetables just off the grill which creates a very tasty flavor. You
can serve this salad either warm or at room temperature, and it is just as
good the next day if you are lucky enough to have leftovers.
List of Ingredients
Grilled Potato Salad
8 Medium Red Potatoes
2 Large Red Onions
1/4 Cup Balsamic Vinegar
3/4 Cup Olive Oil
2 Tablespoons Dijon Mustard
1/4 Cup Fresh Chopped Parsley
Salt & Pepper Recipe
Microwave the potatoes until they are half cooked. Remove and cut into
halves or quarters if they are large. Cut the onions into 1 inch slices,
using wooden skewers or large toothpicks to hold them together. Grill both
the onions and potatoes over medium heat until they are fork tender and
browned. To prepare the dressing, mix the oil, mustard, vinegar, salt and
pepper in a small bowl. Chop the onions and potatoes into bite sized pieces,
and place in a serving bowl. Add enough dressing to coat well, and mix
thoroughly. Save the extra dressing for another purpose. Add the fresh
chopped parsley and mix again. Serve warm. If you are interested in reading
more about vegetables, as well as learning to cook them in the traditional
Italian manner, then please check out my index of Vegetable Articles where
everything is discussed from cooking with herbs, to various specific
vegetables popular in Italian cuisine
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