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Grilled Potato Salad

A placeholder to remember this excellent recipe. Boil a couple of pounds of new or red potatoes, with a dash of salt, until tender. Remove them from the water and let cool. While cooling, place some spinach and diced onions in a bowl and stir. Once the potatoes are cool, halve them and put them on the grill for about 15 minutes. While they’re still hot from grilling, add them to the spinach and onion mix. The heated potatoes will wilt the spinach just enough.

The best part is the dressing. Combine the following ingredients in a salad dressing shaker:

1/2 cup of balsamic vinegar
1/2 cup olive oil
Teaspoon of garlic powder
Teaspoon of lemon juice
Tablespoon of mustard

Shake it up and drizzle onto the salad until it’s all lightly coated. Goes well with a flank:


5 Responses to “Grilled Potato Salad”

  1. Old NFO Says:

    That sounds pretty good! 🙂

  2. Mr Evilwrench Says:

    Is that prepared mustard, or powder?

  3. SayUncle Says:

    Yellow prepared mustard. Or, if you like zing, use Dijon.

  4. jack burton Says:

    Or. if you like a real zing use Chinese mustard.

  5. JTC Says:

    I know there’s gotta be a reason; why wait for the taters to cool before halving and grilling ’em?

Remember, I do this to entertain me, not you.

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