Grilled Potato Salad

[Guest guest]

Grilled Potato Salad

 

2 lbs. Yukon Gold or other potatoes, cut into 1-inch (3 cm) slices

extra-virgin olive oil

salt and freshly ground pepper to taste

1 to 2 large red onions, peeled and cut into 1-inch slices

 

For the dressing:

1/4 cup mayonnaise

3 tbsps. finely chopped fresh parsley

2 tbsps. red wine vinegar

1 tbsp. Dijon mustard

1 tsp. granulated garlic

 

Place the potato slices in a mixing bowl and add enough olive oil to coat them

lightly. Add salt and pepper and toss. Brush the onion slices with olive oil and

season with salt and pepper. Cook potatoes and onions over hot coals, turning

once, until the potatoes are browned and the onions are tender. The potatoes

will take 15 to 20 minutes and the onions will take 10 to 12 minutes. Transfer

the potatoes to a large bowl. Coarsely chop the onions and add them to the

potatoes. Whisk together the ingredients for the dressing, pour over the potato

mixture and toss gently. Serve warm. Serves 4 to 6.