Grilled Potato Salad
It’s Labor Day weekend. Even though my preschooler is guaranteed to wake me no later than 6:30, I’m looking forward to what he calls a “stay at home day.” In the grand tradition of all other Labor Days, we’ll be cooking out, and I’ll be making this potato salad to take to the cook-out. I wanted something a little different, but still traditional. And this recipe fits that requirement!
Grilled Potato Salad
1 bag (24 oz) Baby White, Red or Dutch Yellow Potatoes
2 Tbsp olive oil
3 green onions, sliced crosswise 1/4-inch
1/3 cup rice vinegar
Preheat grill on medium.
Cover potatoes with cold water in medium pot; bring to simmer. Cook, uncovered, 10 min. Drain.
Transfer potatoes to a foil pan. Drizzle with oil. Season to taste with salt and pepper. Cover pan tightly with large piece of foil, sealing well. Place pan on grill; close lid. Cook, 15-20 min or until potatoes are tender. Use oven mitts to carefully remove foil cover; avoid steam. Cool potatoes slightly; cut in half. Toss with onions and vinegar in medium bowl.
April 23rd, 2008 at 9:55 pm
[...] if this recipe somehow gets you on a potato kick, let me re-recommend the grilled potato salad recipe I shared for Labor Day. This has a bit of a kick, but it’s fantastic! You start with the grill and some rice vinegar [...]