Grilled Potato Salad
 
2 - 3 lb.  red potatoes, cut in half or quarters if large
3 - 4   celery stalks, sliced
1 medium  onion, diced
  olive oil
  vinegar of choice (rice wine, apple cider, white, balsamic)
  salt, pepper, rosemary
 
cover grill grate with foil and poke holes in it. spray with nonstick 
cooking spray. when your grill is ready (gas or charcoal) lay potatoes 
flat side down on foil. cover grill. cook about 20 to 30 minutes until 
fork tender and nicely browned. halfway thru cooking, you can take tongs 
and turn them to the skin side. season with salt and pepper. i like to lay 
fresh rosemary on the grill and let the potatoes absorb the flavor. once 
the potatoes are done, toss in a bowl with the celery and onion. you can 
either mix olive oil and vinegar to taste and pour over or just sprinkle 
them directly on the potatoes and vegetables to coat and to taste. this is 
excellent served warm. 
 
niki 
 
-- 
(ID: 13005) Mirror: rec.food.recipes: Tue, Apr 29, 2003


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