Fast Food Thursday: Grilled Potato Salad

If you're a weather watcher, you know temps in the Mile High City have sent the mercury to historic heights. Certainly not the time to roast potatoes, bake a cake or do much besides lie on the sofa and sigh, like a Tennessee Williams' heroine.

When having guests or faced with the salad assignment for a potluck, I go with this, which takes most of the cooking outdoors: 

The No-Mayo, No-Fail Potato Salad


2-3 lbs mixed potatoes (I used red and Yukon Gold)

1 cup cherry tomatoes

1 cup green beans, cooked and cooled (I used frozen and nuked them)

4 scallions chopped

1-2 Tbs chopped Italian parsley

1 Tbs fresh chopped basil

Your favorite vinaigrette dressing

1 Tbs olive oil

Kosher salt and fresh ground pepper

Chop and microwave potatoes until barely tender. Brush potatoes with olive oil and season with salt and pepper. Place in grill basket and grill over medium heat until the outsides are crispy brown and insides are deliciously smooshy. Cool. Combine with vegetables and herbs. Toss with vinaigrette just before serving.

Enjoy. Then put your feet up and knit.

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