Summertime grilling need not be limited to just meat- if you flash-cook potatoes (little creamers, new potatoes, any kind, really) until they're soft on the stovetop and then drain well & toss with some olive oil, they'll crisp up on the grill, getting a hint of that smoky flavor from the grates. If you're cooking for veggies, cook the potatoes first!!
Feeling like potato salad? Toss those hot grilled potatoes with a vinaigrette and some thinly sliced red onions and scallions. Who needs mayo?
Mustard Rosemary Vinaigrette
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 teaspoon fresh rosemary, chopped finely
salt & pepper to taste
use a jar to mix- add all ingredients, seal tightly and shake it up! Be sure to dress the potatoes as soon as they're off the grill- the heat will help them really absorb the flavor. If you're feeling fancy, top with some coarse sea salt. Bon Appetit!
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