Ingredients:
2 lbs small red potatoes, scrubbed ( cut in half if they are large)
1/4 cup Dijon mustard
3 tablespoons minced fresh dill or 2 teaspoons dried dill weed
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon pepper
Directions:
Microwave potatoes in 1/4 C of water, covered for about 8 minutes on high or until barely tender.
Drain potatoes.
Mix remaining ingredients together and add potatoes.
Marinate at least 30 minutes.
Place on metal skewers or bamboo skewers that have soaked in water 30 minutes.
Grill over medium heat about 10 minutes or until golden and crispy turning occasionally.
Servings: 4
Time preparation: 40 min.
Time total: 58 min.