Nadia's Delicious Grilled Potato Salad! A great BBQ addition!
4 russet potatoes, sliced in chunks
1 small red onion, cut in 1/2 inch slices
1 sweet bell pepper, cut in quarters and de-seeded
1/4 cup chopped fresh basil
1/4 cup chopped Italian parsley (or chives or green onion)
3 tbsp medium EVOO, divided (Arbequina, Leccino, Coratina)
1 1/2 tbsp Sicilian Lemon White Balsamic
2 tsp grainy Dijon mustard
Salt and freshly ground pepper
Preheat BBQ to medium-high heat.
Slice potatoes in half and then into wedges. Boil in salted water for 10 min, or until tender. Drain, cool and toss with 2 tsp EVOO.
In medium bowl, gently toss onion and peppers with 1 tsp EVOO and pinch of salt and freshly ground pepper.
Place potatoes, onion, and peppers on greased grill for 5 minutes on each side.
Remove vegetables from grill, cutting pepper into thin strips and chop onion into large chunks then add to grilled potato wedges.
Combine remaining EVOO, white balsamic, Dijon, chopped fresh herbs in a large bowl, stirring with a whisk.
Add vegetables to bowl; toss to coat.
Add salt and pepper to taste and serve warm or room temperature.
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