Grilled Potato Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 309
- Total Fat
- 33
- Saturated Fat
- 5
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 202
Ingredients
1-1/2 lbs. red potatoes, not small new potatoes, sliced 1/4 -inch thick
1/2 cup chopped kalamata olives
1 Tbs. fresh rosemary, finely chopped
3/4 cup olive oil, plus 2 Tbs.
3/4 cup apple cider vinegar
2 tsp. Dijon mustard
salt and pepper to taste
non-stick cooking spray
Directions
- Preheat grill. Wash red potatoes and pat dry. Slice potatoes into 1/4" thick disks. Toss them in 2 tablespoons olive oil and salt and pepper in a large mixing bowl.
- Spray the grill grates with the non-stick cooking spray and lay potato slices down. Grill 5-8 minutes per side. Meanwhile, in a small mixing bowl whisk together mustard, vinegar, oil salt and pepper to make a vinaigrette. Stir in rosemary and olives.
- When potatoes are tender, transfer them back to the large mixing bowl and pour vinaigrette over them and toss well while still warm. The potatoes will absorb the vinaigrette.