Grilled Potato Salad
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| 2 - 3 lb. | red potatoes, cut in half or quarters if large |
| 3 - 4 | celery stalks, sliced |
| 1 medium | onion, diced |
| | olive oil |
| | vinegar of choice (rice wine, apple cider, white, balsamic) |
| | salt, pepper, rosemary |
| |
| cover grill grate with foil and poke holes in it. spray with nonstick |
| cooking spray. when your grill is ready (gas or charcoal) lay potatoes |
| flat side down on foil. cover grill. cook about 20 to 30 minutes until |
| fork tender and nicely browned. halfway thru cooking, you can take tongs |
| and turn them to the skin side. season with salt and pepper. i like to lay |
| fresh rosemary on the grill and let the potatoes absorb the flavor. once |
| the potatoes are done, toss in a bowl with the celery and onion. you can |
| either mix olive oil and vinegar to taste and pour over or just sprinkle |
| them directly on the potatoes and vegetables to coat and to taste. this is |
| excellent served warm. |
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| niki |
| |
| -- |
| (ID: 13005) Mirror: rec.food.recipes: Tue, Apr 29, 2003 |