July 28, 2009

Grilled Potato Salad

Nothing says summertime food better than potato salad. But aren't you a little tired of the same old mustard-based potato salad? This recipe puts a little twist on it. The ingredients are grilled first, and instead of the creamy mustard sauce, it has a light oil/vinegar dressing. You might want to chop up the potatoes in smaller chunks after cooking, or leave them in halves like I did.

Grilled Potato Salad


2 small red onions, cut into ½" slices
2 T olive oil
1½ lbs new potatoes, halved
2 t thyme leaves
salt and pepper to taste
¼ c mixed, chopped herbs


1 t dijon mustard
3 T vinegar
5 T olive oil


1. Skewer the onion slices with toothpicks to secure them. Mix the olive oil, thyme, salt and pepper in a bowl. Dip the onions in the oil mixture and toss the potatoes in the oil mixture. Grill onions and potatoes over medium-low heat for 15-20 minutes, turning occasionally, until brown on the outside and tender on the inside.

2. Whisk together the mustard, vinegar, and salt and pepper. Whisk in the oil.

3. When the vegetables are done, remove any toothpicks and toss onions and potatoes with the vinaigrette, then toss with the herbs. Can be served cold or warm.

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