Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Grilled Potato Salad




Source of Recipe


Marla


Recipe Introduction


Salad on the grill? A backyard favorite picks up extra flavor from the grill. It may be the best way to put some fire into your potato salad.




List of Ingredients




· 2 pounds small red or white new potatoes, cut in half
· 2 red or green peppers, cut into 2 inch chunks
· parsley (optional), finely chopped
· 1/2 cup extra-virgin olive oil, divided
· 2 teaspoons Dijon mustard
· 2 tablespoons white wine vinegar
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground pepper
· 3 scallions, minced



Recipe



1. Prepare a medium-hot fire.
2. In a medium bowl, toss potatoes and pepper with 2 tablespoons olive oil and the parsley. Thread on skewers and place on an oiled grill 4 to 6 inches above coals. Cook, turning and moving occasionally until potatoes are lightly browned and just tender when pierced with a fork, about 15 to 20 minutes. Remove potatoes from skewers and set aside.
3. In a small bowl, mix together remaining ingredients, except scallions, gradually whisking in remaining olive oil until well blended. Pour dressing over potatoes, add scallions and toss.
NOTE: Dressing and skewers can be prepared up to 24 hours in advance.