Grilled Potato Salad
This entire salad can be made on the grill or inside if you don't mind turning on a burner.
Ingredients
2 lbs new potatoes
1 pint cherry tomatoes
1 lb green beans
2 ears corn, shucked
2 tbsp vinegar, balsamic sherry or red wine
1/4 cup olive oil
2 tbsp dijon mustard
salt and peppper
5 sprigs parsley, chopped
Method
- Wash the potatoes and cut into wedges
- Toss with a glug of olive oil, pinch of salt, and 1/4 cup of water
- Place onto a sheet of tin foil and fold up to make a pouch
- Place on the grill over indirect heat and cook until the potatoes are tender (about 20 minutes)
- When the potatoes are finished, place a large frying pan on the grill over direct heat
- Add a glug of olive oil and sautee the green beans and corn until lightly cooked
- Whisk the olive oil, vinegar, and mustard together with a couple pinches of salt and black pepper to make a dressing
- Combine the potatoes and green bean mixture with the dressing
- Taste and adjust the seasoning as desired
- Add the chopped parsley and serve warm or room temperature
