Grilled Potatoes with Mustard Dill Vinaigrette

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Average Rating: 3 | Rated By: 1 users

Grilled potatoes give an added flavour to simple potatoes, and the mustard dill vinaigrette finishes it perfectly. This recipe is especially enjoyable during summer barbecues or large gatherings

Ingredients

  • 1 medium size organic sweet potato peel and slice across to ½ inch thickness
  • 3 medium size organic red potatoes peel and slice across to ½ inch thickness
  • 4 organic green onions cut the dark green part off
  • 8 oz. organic cherry tomatoes, halved
  • Extra-virgin olive oil for brushing
  • FOR THE VINAIGRETTE
  • ¼ cup organic gluten-free apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 2 tbsp. chopped fresh organic dill
  • 1 tbsp. organic, gluten-free mustard
  • 2 garlic cloves, minced
  • 1 tsp. pure maple syrup
  • ½ tsp. sea salt
  • Organic gluten-free freshly ground black pepper to taste
  • Instructions

  • In a large pot cover potatoes with water and add a generous amount of sea salt. Bring to boil and cook for 4 -5 minutes or until the potatoes are almost cooked, then drain and cool
  • Brush potatoes and onions with olive oil season with salt and pepper and place on a heated grill or grill pan, grill for about 2 minutes on each side or until charred, then place in a bowl and cover (they will keep cooking)
  • Once all the potatoes and onions are done arrange them on a serving platter with cherry tomatoes
  • Whisk together vinaigrette ingredients and pour over potatoes.
  • Serve warm or room temperature


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