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  • Grilled Potato Salad

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    Grilled Potato Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 sm Red onions (about 1 pound total) cut into 1/2 inch rounds
    • 2 Tbsp. Extra virgin olive oil, more as needed
    • 1 1/2 lb Baby new potatoes, halved (unless tiny)
    • 2 tsp Fresh thyme leaves Salt and freshly grnd black pepper to taste
    • 1/4 c. Mixed minced fresh herbs (choose from parsley tarragon, dill, chervil, basil, chives)
    • 1 tsp Dijon mustard
    • 3 Tbsp. White wine vinegar
    • 6 Tbsp. Extra virgin extra virgin olive oil

    Directions

    1. Here is a grilled potato salad (no mayo) which we made so often last summer we kind of got sick of it. But its great and it'll be on the menu again this year.
    2. Skewer the onion rounds with toothpicks to secure them. Brush the onions with extra virgin olive oil and toss the potatoes with more oil, thyme, salt and pepper.
    3. If your potatoes are very small, slide them onto skewers. Grill over medium low heat for 15 to 20 minutes., turning occasionally, till browned on the outside and very tender inside.
    4. Meanwhile, whisk together the mustard, vinegar, salt and pepper. Slowly whisk in the extra virgin olive oil; taste and adjust seasonings.
    5. When vegetables are done remove the toothpicks and toss the onions and potatoes with the vinaigrette till coated, and then toss with the herbs.
    6. Taste and add in more salt and pepper, if necessary. Serve hot. (Also tastes great at room temp.)

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