Grilled Potato Salad
From Texas Beef Council and Tom Perini
Salad on the grill? A backyard favorite picks up extra flavor from the grill. It may be the best way to put some fire into your potato salad.
Ingredients
Directions
1. Prepare a medium-hot fire.
2. In a medium bowl, toss potatoes and pepper with 2 tablespoons olive oil and the parsley. Thread on skewers and place on an oiled grill 4 to 6 inches above coals. Cook, turning and moving occasionally until potatoes are lightly browned and just tender when pierced with a fork, about 15 to 20 minutes. Remove potatoes from skewers and set aside.
3. In a small bowl, mix together remaining ingredients, except scallions, gradually whisking in remaining olive oil until well blended. Pour dressing over potatoes, add scallions and toss.
NOTE: Dressing and skewers can be prepared up to 24 hours in advance.
Appetizers
