Prep 15 mins
Cook 15 mins
I love potato salad and am constantly looking for new recipes that are a departure from the "norm". This one fits the bill. Summers almost here, fire up the grill!
- 4 lbs red potatoes
- 1⁄2 cup extra virgin olive oil
- 4 teaspoons Dijon mustard
- 1⁄4 cup white wine vinegar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 teaspoon fresh cilantro, chopped
- 4 green onions, minced
- 2 cloves garlic, minced
- Throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill!
- In a large bowl, toss the potatochunks with half of the olive oil.
- Place on your grill (heat should be low to medium.) Cook for approximately 15 minutes, turning with tongs, until potatoes are tender.
- Remove from grill and cool to room temperature.
- Meanwhile, mix remaining ingredients except remaining olive oil in a large bowl.
- Add remaining olive oil and whisk to make a dressing.
- Add cooled potatoes; toss to mix.
WOW...Over 100 degrees here so I wanted a no mayo potatoe salad. This is wonderful. I did the potatoes on my George Foreman grill, 20 minutes worked well and I lifted it up to be level so they wont slip out. I also doubled the dressing, had no cilantro so added a pinch of oregano, and a handful of snipped fresh chives, and to tone down the tartness of the dijon, added 2 TBS sugar. We love this, so diferent from the norm!!!TY Yooper!
These were very good!! Because of the other review, which helped, I laid the potatoes on some tin foil on the bbq, not wraped, just sitting on top, until they were almost done, then put them right on the grill, to finish them, got some nice lines on them and I'm sure added that great (slightly charred) bbq taste. The dressing was wonderful!! A nice change from the ordinary. Thanks Yooper for a keeper!!
I had trouble getting the potatos done on the grill without burning them, so I finished cooking them in the microwave. The taste was fabulous and next time I think that I will probably double the dressing because the potatos just soaked it up. Great recipe - thanks for posting it.