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Ingredients
| red potatoes: 4 lbs |
| olive oil: 1/2 cup |
| Dijon mustard: 4 tsp |
| white wine vinegar: 1/4 cup |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp (fresh ground) |
| fresh cilantro (coriander): 1 tsp (chopped) |
| green onions - spring or scallion: 4 whole onions (minced) |
| garlic: 2 cloves (minced) |
Grilled Potato Salad
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- 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.