Ingredients:
4 lbs red potatoes
1/2 cup extra virgin olive oil
4 teaspoons Dijon mustard
1/4 cup white wine vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon fresh cilantro, chopped
4 green onions, minced
2 cloves garlic, minced
Directions:
Throughly wash and clean the potatoes; halve or quarter them but don’t cut them too small so they slip through the grill!
In a large bowl, toss the potatochunks with half of the olive oil.
Place on your grill (heat should be low to medium.) Cook for approximately 15 minutes, turning with tongs, until potatoes are tender.
Remove from grill and cool to room temperature.
Meanwhile, mix remaining ingredients except remaining olive oil in a large bowl.
Add remaining olive oil and whisk to make a dressing.
Add cooled potatoes; toss to mix.
Servings: 12
Time preparation: 15 min.
Time total: 30 min.