Grilled Potato Salad

Ingredients

• 2 pounds new potatoes, cut in half
• 2 red or green bell peppers cut into 2 inch chunks
• Parsley, finely chopped
• 1/2 cup olive oil, divided*
• 2 teaspoons Dijon mustard
• 2 tablespoons white wine vinegar
• Season to taste (fresh pepper, salt)

Instructions

1. In medium bowl, toss potatoes and pepper with 2 tablespoons oil and the parsley.
2. Thread vegetables onto wooden skewers and place on grill 4 to 6 inches from coals. Cook turning occasionally, until potatoes are lightly brown and tender (about 15 minutes).
3. Remove vegetables from skewers and set aside.
4. In a bowl, blend mustard, vinegar, remaining oil and seasoning with a whisk.
5. Add in vegetables and toss to coat.

Notes

* I used less by drizzling on oil to coat as I tossed potatoes and omitting it from the dressing.

Attribution

Posted by kdipaolo at Recipe Goldmine May 24, 2001.