Recipe for cooking grilled potato salad

Super Salad Recipes :: Potato Salads

Grilled Potato Salad

Get back to Germany and have potatoes cooked on the grill are mixed tossed with  other salad ingredients togther with corn kernels cut from grilled corn and  relatively mild  Poblano chiles are rused.

Posted by kdipaolo at recipegoldmine.com May 24, 2001

2 lb. new potatoes, cut in half
2 red or green bell peppers cut in 2-in. chunks
Parsley, chopped finely
1/2 C. extra virgin olive oil, divided (I used less by drizzling
    on oil to coat as I tossed potatoes and
    omitting it from the dressing)
2 tsp. Dijon mustard
2 Tbsp. white wine vinegar
Season to taste (fresh pepper, salt)

In med. bowl, toss potatoes and pepper with 2 Tbsp. oil and the parsley. Thread vegetables onto wooden skewers and place on grill 4 - 6 in. from coals. Cook turning occasionally, until potatoes are lightly brown and tender (about 15 min.).

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.

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