Grilled Rosemary Potato Salad

Make your next potato salad extra-summery by first grilling the potatoes. Threading them onto skewers provides an easy way to turn a lot of potatoes at once. As soon as they're done cooking, toss them with the dressing; hot potatoes will absorb all the flavors better.

1 1/2 lb. small new red and/or Yukon gold potatoes, unpeeled
5 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
2 tablespoons red wine vinegar
2 teaspoons whole grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced green onions

1. Cook potatoes in large pot of boiling salted water 5 to 9 minutes or until barely tender; drain well. (Potatoes can be prepared to this point 4 hours ahead. Store at room temperature.)

2. Heat grill. Combine 2 tablespoons of the oil and rosemary in small bowl. Thread potatoes onto 4 (12-inch) metal skewers; brush with rosemary oil. Grill, covered, over medium heat or coals 10 to 15 minutes or until tender and lightly charred, turning occasionally. Remove potatoes from skewers; cut into 1-inch pieces.

3. Meanwhile, whisk remaining 3 tablespoons oil, vinegar, mustard, salt and pepper in medium bowl. Add warm potatoes; toss to coat. Let stand 5 minutes. Toss with green onions. Serve warm or at room temperature.

4 (1 1/4-cup) servings

PER SERVING: 290 calories, 17.5 g total fat (2.5 g saturated fat), 3.5 g protein, 32.5 g carbohydrate, 0 mg cholesterol, 780 mg sodium, 5 g fiber


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