Grilled Potato Salad

Cuisine at Home | June 27, 2020, 1:49 a.m.

Serve at any temp

Ingredients

For vinaigrette:

3 T red wine vinegar

2 T olive oil

1/4 c chopped parsley

1 T minced oregano

1 t dijon mustard

salt and pepper to taste

For salad:

1 lb fingerling or baby potatoes, halved (you can use any kind of potato)

1 medium red onion, cut into pieces

2 ears of corn, husked and rubbed with olive oil

1 cup grape or cherry tomatoes, halved

 

Directions

Whisk vinegar, 2 T olive oil, parsley, oregano, dijon, salt and pepper and set aside.  Coat potatoes and onion with 2 T olive oil.  Grill potatoes and onions in grill basket until potatoes are browned and fork-tender, about 10-12 min, turning occasionally.  Grill corn, turning to char a little on all sides (about 8 minutes). Transfer potatoes to a bowl.  Cut corn off of the cob and add to potatoes.  Add tomatoes and toss with vinaigrette, season with salt and pepper.

Serve warm, at room temp, or cold.

Serves 4