So this was on Rachael Ray the other day and looked pretty good. So when we were invited to an impromptu cookout this weekend I thought I would give it a try and it was a HUGE it! I especially liked it, since I do NOT eat mayo!
Patrick's Grilled Potato Salad
Ingredients
1 1/2 pounds baby red or yellow potatoes, roughly cut into chunks
2 cloves garlic, smashed
3 or 4 sprigs thyme, leaves picked and chopped
1 lemon, half thinly sliced and half juiced, divided
1/3 C evoo
salt and pepper
2 tlbsp cider vinegar
2 tlbsp Dijon or grainy mustard
3 tlbsp brown sugar
2 tlbsp finely chopped flat-leaf parsley
2 scallions, thinly sliced
*serves 4
Preparation
Preheat a grill to medium-heat. Scatter the potatoes in an 8-inch disposable aluminum baking tray and toss w/ garlic, thyme, lemon slices, a drizzle of evoo and some salt and pepper. Cover the tray w/ foil and place on the grill until potatoes are tender, about 30 min.
While potatoes are cooking, whisk together remaining evoo, lemon juice, vinegar, mustard, brown sugar and parsley in a large bowl. Season w/ S&P and toss potatoes in while they're still warm, giving them a good stir to coat. Serve warm or at room temp, garnished w/ scallions.
*I did this in the oven at 400 for 30 min and it came out perfect, also I doubled the recipe so it may not need quit as long for a single recipe :)
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