Grilled Potato Salad

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            FOOD FUNNY
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Thanks to Harriet St. Amant for proving that South Africa doesn't
have a monopoly on groaners.

Q: Why did the poor butcher need to sell sausages in which half of the
links were made from soy beans?

A: He was having trouble making both ends meat.

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            TODAY'S RECIPE
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This dish is really more of a side dish than a traditional salad.
Whatever you call it, grilled vegetables have never tasted so good.

Grilled Potato Salad

2 lbs (900 g) Yukon Gold or other potatoes, cut into
1-inch (3 cm) slices
Extra-virgin olive oil
Salt and freshly ground pepper to taste
1-2 large red onions, peeled and cut into 1-inch
(3 cm) slices

For the dressing:
1/4 cup (60 ml) mayonnaise
3 Tbs (45 ml) finely chopped fresh parsley
2 Tbs (30 ml) red wine vinegar
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) granulated garlic

Place the potato slices in a mixing bowl and add enough olive oil to
coat them lightly. Add salt and pepper and toss. Brush the onion
slices with olive oil and season with salt and pepper. Cook potatoes
and onions over hot coals, turning once, until the potatoes are
browned and the onions are tender. The potatoes will take 15 to 20
minutes and the onions will take 10 to 12 minutes. Transfer the
potatoes to a large bowl. Coarsely chop the onions and add them to
the potatoes. Whisk together the ingredients for the dressing, pour
over the potato mixture and toss gently. Serve warm. Serves 4 to 6.
Received on Tue Jun 1 06:42:59 2004