GRILLED MUSTARD POTATO SALAD

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Serves: 4

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GRILLED MUSTARD POTATO SALAD

Ready in: 4 HourTotal time: 4 Hour

The smoky flavor of the barbecue adds an incredible dimension to this twist on potato salad. Adding the dressing to the potatoes while they’re still warm allows them to absorb the flavor. (You can hold the potatoes at that point until ready to grill.) Serve the potato salad warm, for the ultimate flavor.

Ingredients

• 8 medium-sized Yukon Gold potatoes
• 1/4 cup olive oil
• 2 tablespoons champagne or white wine vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon celery salt
• Freshly ground pepper, to taste
• 1/2 cup crumbled blue cheese
• 1/4 cup freshly chopped parsley

Instructions

1. Place the potatoes in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes, or until just cooked through. (The potatoes should be tender but firm.) Drain the potatoes well, let them cool slightly, then carefully slice them into 1/2-inch slices. Transfer the potatoes to a medium bowl.
2. In a separate bowl, whisk together the vinegar, Dijon mustard, olive oil, celery salt and pepper. Toss the warm potatoes with half of the dressing mixture and arrange the potatoes in a single layer on a sheet of foil.
3. When ready to grill, preheat the grill to high heat. Place the potatoes on the foil liner on the grill and cook, turning occasionally, for 8 to 10 minutes, or until lightly browned. Remove the potatoes from the grill and transfer them to a serving bowl.
4. Add additional dressing, if desired, and top with crumbled blue chopped and chopped parsley. Serve warm.

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