recipes
Grilled Potato Salad
Creamy Yukon gold potatoes are grilled, then tossed with sun-dried tomatoes and a mustard dressing.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Grill/Broil
- 30 minutes
- 20 - 30 minutes
- Less than 1 hour
Ingredients
- 2 pounds quartered Yukon Gold or Russet potatoes
- no-stick cooking spray
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon spicy brown mustard
- 1 teaspoon white wine vinegar
- 1/3 cup sliced green onions, sliced
- 1/4 cup sun-dried tomatoes in oil, drained, cut in thin strips
- Directions
- Nutrition Info
- Serving Suggestions
-
Prepare outdoor grill for medium indirect heat. Spray potatoes evenly with cooking spray. Sprinkle with salt. Place in grilling basket.
Grill potatoes 20 minutes, or until tender, turning basket every 8 minutes. Cool slightly. Cut into 1-inch pieces; set aside.
Whisk oil, mustard and vinegar in large bowl until well blended. Add potatoes, onions and tomatoes; toss lightly. Serve immediately or cover and refrigerate until ready to serve.
