wanted to serve potato salad with my beer brined grilled chicken, but I wanted it to be a little different. I decide to cook the potatoes on the grill and then I used a champagne vinaigrette dressing instead of mayonnaise. I couldn't stop eating it. Here's what you'll need:
- mall red potatoes (I use 4 per person)
- champagne vinaigrette
- 2 TBL fresh parsley, chopped
- 2 tsp chopped fresh rosemary
Wash the potatoes and add them to the top shelf of a preheated grill. Let them cook (325 degrees) for about an hour or until cooked through. Remove the potatoes from the grill and cut them into bite sized pieces. Depending on the size, you should get 4-6 pieces per potato. Put them in a bowl and drizzle with the champagne vinaigrette until all the potatoes are well coated. Add chopped fresh parsley and rosemary, then salt and pepper to taste.
The potatoes have a nice smoky flavor from the grill and the skins are almost a little crunchy. All I can say is that I should have made more. I will be making them again...
Enjoy,
Lynn
