Grilled Potato Salad
24 small potatoes, red or white or mixed
2 Tbs Olive oil
salt
freshly ground pepper
3 green onions, sliced thin
8 slices of bacon, cooked and crumbled
1/2 finely chopped green pepper
1/2 Cup Caesar salad dressing
Parmesan cheese, freshly grated
In a medium saucepan, cover unpeeled potatoes in cold water and bring to a boil. Reduce heat and simmer for 10 minutes then drain.
Place potatoes in a bowl, cutting larger ones in half if desired. Add olive oil, green pepper salt, and pepper. Toss to coat and place in a grill basket or veggie grill accessory.
Grill tossed potatoes 15 minutes over medium heat until lightly browned, turning occasionally.
Place browned potatoes in a serving bowl and add green onions, bacon and salad dressing, toss to coat.
Top with parmesan cheese and serve warm or at room temperature.
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