What summer picnic or family BBQ doesn’t have a potato salad? Potato salad is a staple salad, but this starchy veg is usually accompanied with fat-heavy mayo and who knows what else. Here I have taken a less traditional approach and added some zing with sun-dried tomatoes and spicy mustard. Check it out.
Photo is coming — I forgot to take a photo the last time I made it. Trust me, though, it is delicious.
Grilled Potato Salad
- 2 lbs nugget potatoes yellow or red
- 1 tbsp olive oil
- 1/3 c green onions sliced
- 14 c sun-dried tomatoes rehydrated and chopped coarsely
- 2 tbsp olive oil
- 1 tbsp spicy brown mustard or creamy horseradish sauce
- 1 tbsp white or red white vinegar
- sea salt to taste
- freshly ground black pepper to taste
Heat your outdoor grill.
Scrub potatoes and cut in half. Toss potatoes with olive oil (1 tbsp or less) and place on a grill basket. Cook potatoes in the closed BBQ for 20 minutes or until tender. Turn grill basket twice. Or you could parboil the potatoes before grilling to reduce the time on the grill.
Cool potatoes slightly.
Place green onions, sun-dried tomatoes with grilled potatoes in a large salad bowl.
Make dressing by whisking together the olive oil (2 tbsp), mustard, and vinegar. Pour over the potato mixture. Toss to coat.
Serve immediately or cover and chill in fridge for a couple of hours.
Serve with 3-4 oz grilled beef tenderloin or chicken breast and to round out the meal add some grilled asparagus or other veggie.
Exchanges: 2 Carb/Starch; 1 fat
Adapted from Jenny Craig's Taste of the Grill (2004)