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Grilled Mustard Potato Salad
A very simple and tasty recipe that you can adjust to your liking with the ingredients and herbs you have on hand. I made a few changes that I would recommend, and I'll add a custom recipe so that you can follow it if you'd like.
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First, I used regular mustard instead of dijon, and it turned out great with the regular yellow picnic mustard.
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I used all red potatoes, and used organic extra virgin olive oil because I only keep that oil on hand (and use it for all baking/cooking regardless of instructions... because I dislike having a cupboard full of condiments!). I used celery seed plus a bit of salt because I don't have celery salt. I also added 2 very large cloves of garlic, minced, and a handful of fresh rosemary from my garden, coarsely chopped.
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Once I cooked the potatoes, I coated them with the entire mixture, then transferred them to a single layer on foiled pans. Brioled in the oven until brown, turning them once (broiled for about 10 minutes, watching carefully).
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Once that was all done I cooled them, then tossed with a few shakes of dried dill in the original bowl that I had mixed them in (there was about a tablespoon of the oil mixture left). Delicious!
2 users found this review helpful
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Reviewed On:
Jun. 5, 2011
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