{soups-salads-and-salad-dressings} Grilled Potato Salad

 

Grilled Potato Salad

 

Posted by kdipaolo at recipegoldmine.com May 24, 2001

 

2 pounds new potatoes, cut in half

2 red or

green peppers

 cut in 2-inch chunks

Parsley, finely chopped

1/2 cup olive oil, divided (I used less by drizzling

    on oil to coat as I tossed potatoes and

    omitting it from the dressing)

2 teaspoons Dijon mustard

2 tablespoons white

wine vinegar

Season to taste (fresh pepper, salt)

 

In medium bowl, toss potatoes and pepper with 2 tablespoons oil and the parsley. Thread vegetables onto wooden skewers and place on grill 4 - 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 bowl, blend mustard, vinegar, remaining oil and seasoning with

whisk.

Add in vegetables and toss to coat.  Enjoy.

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