Grilled Red Potato Salad with Balsamic Vinaigrette

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Grilled Red Potato Salad with Balsamic Vinaigrette

This is a perfect salad for grilling season. It comes right off the grill with your meat!

Ingredients:

8 medium red potatoes
1 teaspoon salt
1 large red onion, cut in 1 inch slices
1 red or orange bell pepper, seeded and cut in large pieces
Olive oil cooking spray
1/4 cup Balsamic vinegar
3/4 cup olive oil
2 Tablespoons Dijon mustard
Salt & Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
2 tablespoons fresh chopped parsley

Preparation:

Put the potatoes and salt on a pot and cover with cold water. Bring to a boil and cook until the potatoes are just done. Do not overcook as you will cook them again on the grill. Remove from the stove and rinse quickly in cold water and set aside to finish cooling. Once cool enough to handle you can cut them in half or thirds, depending on their size. Chill until time to cook.

To prepare the vinaigrette, whisk the vinegar, oil, mustard and salt and Naughty Nelly's Deadly Twelve Pepper Blend together until blended.

NOTE: The vinaigrette can be made ahead and chilled. Bring to room temperature before dressing the potatoes.

When the time comes to prepare your salad, simply spray the potatoes and veggies with a bit of olive oil cooking spray, or toss in a little olive oil and place them on the grill until browned and softened. Remember the potatoes are already cooked, so we just want to warm them up and get that good grilled flavor on them. Remove the grilled potatoes, onions and peppers to a cutting board and chop them into bite sized pieces, place them in a serving bowl and drizzle the vinaigrette over them. You will have extra vinaigrette left over for another salad or use. Garnish with the chopped parsley and serve.

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