--Grilling potatoes adds that great charred flavor to a dish that normally sits on the side!
--Be sure to par-boil the potatoes before adding them to the grill! Use the direct heat of the grill for flavor rather than to cook the potatoes all the way through.
--You don't need mayonnaise to make a great potato salad! This tangy mayo-less recipe is packed full of fresh herbs and flavor!
2 pounds baby red skinned potatoes
Vegetable oil, for coating
Salt and pepper, for sprinkling
1 red onion, sliced into ½ inch slices
½ cup olive oil
2 tbsp. whole grain mustard
3 tbsp. apple cider vinegar
2 tbsp. honey
1 ½ tsp. salt
½ tsp. pepper
2 tbsp. parsley, chopped
½ cup dill, chopped
3 green onions, chopped
2 tbsp. chives, minced
In a large pot place potatoes and cover with cold water anda large handful of salt. Bring to a boil and turn down to a simmer for 7minutes. Drain and let cool. Once cool enough to handle cut in half and drizzlewith vegetable oil and a sprinkling of salt and pepper.
Preheat your grill to medium high heat (400°-425°). Clean and oilthe grates.
While grill is preheating make your dressing. In a bowlcombine the oil, mustard, vinegar, honey, salt and pepper. Whisk and set aside.
In a separate bowl combine all of the herbs. Set aside.
Grill the onion slices about 5 minutes per side untilcharred and slightly softened.
While the onions are grilling, grill the potatoes cut sidedown for 4-5 minutes. Flip and cook another 3 minutes. Transfer to a large bowland add the herbs. Stir to combine.
Remove the grilled onions and roughly chop. Add to thegrilled potatoes and herbs. Add half of the dressing, mix well without breakingup the potatoes too much. Taste for flavor adding more dressing if needed bythe tablespoon.Serve warm or room temperature