Grilled Potatoes with Mustard Dill Vinaigrette

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


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
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


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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