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Grilled Mediterranean Potato Salad with Yogurt-Cayenne

Monday, 26 May 2008

Description

A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing! You could also allow the potatoes to cook first.

Ingredients

At a glance

Cuisine

Vegetarian

Ingredient

Vegetable

Cooking Method

Grill

Heat Level

Chile

New Mexico Green

Meal/Course

Side Dish

Serves

Yogurt-Cayenne Dressing

1/4 cup plain yogurt
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1/4 teaspoon ground cayenne
Salt to taste

Grilled Mediterranean Potato Salad

6 small red potatoes, diced into eighths
1 small red onion, thickly sliced
2 tablespoons olive oil
½ cup chopped New Mexican green chile
2 tablespoons chopped Italian parsley
1/3 cup sliced stuffed green onions

Methods/steps

Combine all the ingredients for the dressing and allow to sit at room temperature for 30 minutes to blend the flavors.

In a bowl, toss the potatoes and onions in the oil. Place the potatoes in a vegetable basket and place on the grill. Grill for about 15 minutes over a medium fire, shaking the basket often and watching for flare-ups from the olive oil. Add the onions and grill for 5 more minutes. Remove from the grill and chop the onions.

In a bowl, combine the potatoes, onions, and chile with the dressing until coated. Add the remaining ingredients, toss to mix and serve.

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