Grilled Potatoes with Mustard Dill Vinaigrette

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Average Rating: 4 | Rated By: 2 users

Grilling potatoes will add a lightly charred flavour to this delicious potato salad. The tasty mustard dill vinaigrette lightly seasons the grilled potatoes. This potato salad keeps well during warm weather making it a favourite at barbecues

Ingredients

  • 1 medium size sweet potato, peel and slice to ½-inch circles
  • 3 medium size red potatoes, peel and slice to ½-inch circles
  • 1 bunch green onions, white part only
  • 8 oz. cherry tomatoes, halved
  • Extra-virgin olive oil for brushing
  • FOR THE VINAIGRETTE
  • ¼ cup apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 2 Tbsp. chopped organic dill
  • 1 Tbsp. GF mustard
  • 2 garlic cloves, minced
  • 1 tsp. agave nectar
  • ½ tsp. sea salt
  • GF coarsely 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 al-dente, then drain and cool
  • Brush potatoes and onions with olive oil and season with salt and pepper. Place on a heated grill or grill pan and grill for about 2 minutes per 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 the potatoes
  • Serve warm or at room temperature


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