Grilled Potato Vinagrette |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A truly different slant on potato salad. Call it a salad, or a veggie, or whatever. It is not what you would expect. Really different. Ingredients:
2 pounds new potatoes, unpeeled |
4 tablespoons prepared horseradish, divided |
6 tablespoons olive oil |
1/4 cup white wine vinegar |
1 tablespoon dijon mustard |
1/2 cup red onion, finely chopped |
2 tablespoons lemon zest |
2 tablespoons parsley, finely chopped |
Directions:
1. Bring 4 cups of water to boiling in a large saucepan. Add potatoes and cook 5 to 7 minutes. Drain potatoes, pat dry and cut into 1/4 inch rounds. Spread out on a cookie sheet.
2. Mix the prepared horseradish and 2 tbsp of oil together in a small bowl. Brush the potato rounds with the mixture on both sides.
3. Preheat grill to about 350 degrees. Grill potatoes for 10-15 minutes or until browned and tender, turning occasionally. Spread on a cooling rac to cool slightly. Then place in a large mixing bowl.
4. Combine vinegar, remaining 4 tbsp of oil, mustard, onion, lemon zest and parsley in a small bowl.
5. Add to pototoes stirring well.
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