14csun-dried tomatoesrehydrated and chopped coarsely
2tbspolive oil
1tbspspicy brown mustard or creamy horseradish sauce
1tbspwhite or red white vinegar
sea saltto taste
freshly ground black pepperto taste
Instructions
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.
Recipe Notes
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)