Grilled Potato Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Small red potatoes - halved
1 cup	160g / 5.6oz	Thin green beans or haricot verts - cut 3" pieces,
		And blanched
1/4 cup	36g / 1.3oz	Chopped fresh dill
1/2 cup	73g / 2.6oz	Crumbled goat cheese - (optional)
		Dressing
1/3 cup	78ml	Apple cider vinegar
1 tablespoon	15ml	Dijon mustard
1/4 cup	36g / 1.3oz	Finely-chopped shallots
2 teaspoons	10ml	Grated lemon peel
2/3 cup	157ml	Olive oil
1 tablespoon	15ml	Finely-chopped fresh flat-leaf parsley

Recipe Instructions

Place potatoes in steamer basket that has been set in large saucepan. Steam over boiling water until just tender, about 10 minutes. Remove steamer basket from water.

Prepare charcoal grill or preheat gas grill to medium-high heat. (Using a vegetable grilling rack will help keep potatoes from slipping through grates.) Brush potatoes with a little olive oil and grill until tender and tinged with brown, turning often, about 6 minutes.

Meanwhile, make dressing: In small bowl, whisk together vinegar, mustard, shallots and lemon peel. Slowly whisk in oil until blended. Stir in parsley.

Transfer potatoes to shallow serving bowl. Add green beans, dill and cheese if using. Pour 3/4 cup dressing over salad and toss to coat. Season with salt and pepper to taste. Serve warm or at room temperature.

This recipe yields 10 servings.

Per Serving: 227 Cal; 4g Prot; 8g Total Fat (1 Sat. Fat); 38g Carb.; 0mg Chol; 55mg Sod.; 4g Fiber.

Source:
Vegetarian Times, June 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.