If you've discussed grilling with me, then you know I've made grilled potato salad in the past. Well, I've found a better way. Slice the potatoes instead of chunks.
Ingredients:
Potatoes
Mustard
Olive oil
Fresh ground black pepper
Red pepper flakes
White wine vinegar
Directions:
Peel or wash the potatoes well. Slice as consistently as possible (about 1/4 inch). Parboil for about 5 minutes. Dry the potatoes thoroughly. In a bowl big enough to hold the potatoes, mix the last 5 ingredients to make a sauce (use the amounts that will coat the number of potatoes you have). On a preheated grill, grill the potatoes until they are browned on both sides. Return them to the bowl with the sauce and mix with the remains. Enjoy!
3 comments:
That sounds really good.
Ok now - I'm so getting with this the first chance I get this spring to have a grillout - by the way, try using a mandoline to slice the pots with. It makes quick work of slicing uniformly. :)
Wonder what would happen if you kicked up the mustard a bit with chili powder?
So glad I checked out the comments! Love the idea of chili powder. I'm making this recipe tonight (coincidentally) - if the rain permits, that is.
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