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Grilled Potato Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
12-18 small red potatoes
Scrub potatoes and parsnips but do not peel. Slice into 1/2 inch wedges or slices. Brush with olive oil. Place on hot grill pan, sprinkle with salt and pepper. Grill a few minutes on both sides until vegetables start to brown and are cooked through. (May take as much as 10-12 minutes to get them tender) Set aside to cool. In a beautiful bowl, tear the lettuce and add grated carrots. In measuring cup, whisk together the remaining ingredients other than cheese. Combine cooled vegetables with the greens, toss in the dressing and serve. Add wedges or chunks of cheese, as desired.
Recipe created 2001-05-21.