This recipe is a twist on a traditional potato salad. Potatoes are sliced and par-boiled then placed in a foil packet to grill. The cooked potatoes are tossed with a mustard, dill, vinegar, salt and pepper dressing. Sliced green onions are tossed into the potato mixture before serving.
Course
Salad, Side Dish
Prep Time20minutes
Cook Time10minutes
Servings4people
Ingredients
¼cupcountry style Dijon mustard
2tbspchopped fresh dill
1tbspwhite wine vinegar or cider vinegar
1 ½tspsaltdivided
¼tspblack pepper
5tbspolive oildivided
8cupswater
2lbssmall red potatoes cut into ½ inch slices
1green onionthinly sliced
Instructions
Combine mustard, dill, vinegar, ½ tsp salt and pepper in a small bowl; mix well. Gradually whisk in 3 tbsp oil until blended. Set aside.
Prepare grill for direct cooking.
Bring water and remaining 1 tsp salt to a boil in a large saucepan over medium-high heat. Add potatoes, boil 5 minutes. Drain and return potatoes to saucepan. Drizzle with remaining 2 tbsp oil; toss gently to coat.
Spray one side of large foil sheet with nonstick cooking spray. Transfer potatoes to foil; fold into packet.
Grill the packet for 10 minutes or until the potatoes are tender. Transfer potatoes to serving bowl. Add dressing and green onion; toss gently to coat. Serve warm.