Grilled Potato Salad

Recipe Ingredients

1		Envelop onion soup mix
1/3 cup	78ml	Olive oil or vegetable oil
2 tablespoons	30ml	Red wine vinegar
1 teaspoon	5ml	Chopped garlic
2 lbs	908g / 32oz	Small red or all-purpose
		- potatoes
		Cut into 1-inch pieces.
2		Red or green sweet peppers (medium)
		- coarsely chopped
2 tablespoons	30ml	Chopped fresh basil - (or 1
		- teaspoon dried)
1/8 teaspoon	0.6ml	Freshly ground black pepper

Recipe Instructions

Blend the onion soup mix, oil, vinegar, and garlic in a large bowl.

Stir in the potatoes and peppers. Grease a 30- by 18-inch piece of heavy-duty aluminum foil; top with the potato mixture.

Wrap the foil loosely around the mixture, making a 12- by 12-inch packet; seal the edges airtight with a double fold.

Place the packet on another 30- by 18 inch sheet of foil. Seal the edges airtight with a double fold in the opposite direction.

Grill for about 40 minutes, until the potatoes are tender, shaking the package occasionally and turning over once. Open the package and spoon the contents into a serving bowl. Toss with the basil and pepper.

Serve slightly warm or at room temperature.

To prepare in the oven: Preheat the oven to 450F. Prepare the foil packet as above and place in a large baking pan on the bottom rack. Bake for 40 minutes, or until the potatoes are tender, turning the packet over once. Toss and serve as above.

Source:
ESSENCE OF EMERIL SHOW

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.