Grilled Potato Salad
Here's a potato salad that you can serve either warm or cold. It's a great addition to any meal.
3 pounds baby Dutch yellow potatoes, halved
1 cup diced red onion
2 lemons, quartered
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon ground black pepper
1/2 teaspoon Creole seasoning
2 cups halved or quartered Campari tomatoes
In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover by 1-inch to a boil over medium-high heat. Cook until tender, 10 to 15 minutes; drain.
Heat a grill pan over medium-high heat, and spray with cooking spray.
Place potatoes, onions, and lemons in a single layer on prepared pan. Cook, turning once, until tender, about 5 minutes per side.
In a large bowl, whisk together oil, parsley, thyme pepper, Creole seasoning, juice from grilled lemons, and remaining 2 teaspoons salt. Gently stir in tomatoes, potatoes, and onion. Serve warm, or cover and refrigerate until ready to serve.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!