Grilled Potato Salad with Grilled Lemon Vinaigrette

 


2 lbs. Small yellow or red potatoes cut in half

½ teaspoon salt

2 tablespoons chopped fresh oregano, divided

2 tablespoons chopped fresh parsley, divided

4 cloves of garlic, minced and divided

¼ cup extra virgin olive oil, divided

¼ teaspoon black pepper

4 scallions, thinly sliced

1 tablespoon whole grain mustard

2 lemons


Cut potatoes in half lengthwise and place them in a large pot.  Cover with cold water, ½ teaspoon salt and bring to a boil over high heat.


Simmer until the potatoes are tender but not falling apart.  This will take approximately 5-7 minutes.


Drain potatoes and transfer to a rimmed baking sheet to allow the moisture to evaporate.


Add potatoes to a large bowl and add half the oregano, half the parsley, half of the garlic and half the extra virgin olive oil.  Season to taste with some salt and pepper.  Toss until the potatoes are well coated in the mixture.  


Combine the remaining oregano, parsley, garlic, scallions, extra virgin olive oil and mustard. Into a separate bowl.


Heat grill to medium high heat.  Pour potatoes onto the grill or onto a grill pan over the flame.  Cover and cook for 5-7 minutes or until potatoes are crisp and well browned on both sides. 


Transfer crisp potatoes to the bowl with the olive oil and herb mixture.  Toss to combine.


Cut lemons in half and grill for 5 minutes total.  Squeeze the grill lemon juice into the bowl with the potatoes. Toss again to thoroughly coat.  Season with salt and pepper to taste.  Serve.


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