Recipe: Grilled Potato Salad

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From: Betsy at TKL

Subject: Grilled Potato Salad
From: Wherna
Newsgroups: alt.food.low-fat
Date: 1999/06/06

2 lbs. new potatoes, cut in half
2 red or green peppers cut in 2 "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 tsp. Dijon mustard
2 tbsp. white wine vinegar
season to taste (fresh pepper, salt)

In medium bowl, toss potatoes and pepper with 2-tbsp. 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.