Grilled Red Potato Salad

I got a new barbeque basket and really didn't know what to make of it and so it sat around for a while unused. Then I was watching a Bobby Flay barbeque show and he made this recipe. So, here's my attempt to make Bobby Flays grilled potato salad with stone ground mustard vinaigrette. I must say the dish turned out perfect and one would expect nothing less from Bobby.

 

Ingredients:

1 pound small red potatoes

2 tablespoons stone ground mustard

6 tablespoons olive oil

Salt and pepper to taste

 

Preparation:

The key to this dish is the preparation of the potatoes. First, start by washing the potatoes. Next cut the potatoes into bite size wedges. Now you want to par boil the potatoes. Par boil means to partially cook. Cook the potatoes in a medium sauce pan with plenty of water at a very slow boil for 7 minutes. By doing this the potatoes will brown and crisp on the grill and have a wonderfully soft interior.

 

When the potatoes and done, strain and lay out on some paper towels in order to cool and dry. The potatoes need to be dry before you start grilling or the potatoes will stick to the grill.

 

Place the potatoes into a large bowl and add 1 tablespoon olive oil and toss. Place the potatoes in the grill basket and then on the barbeque and cook at medium heat until all sides are brown and crispy.

 

While the potatoes are grilling, take the stone ground mustard and add to a small bowl, Whisk in the remaining 5 tablespoons of olive oil. Add a grind of salt and pepper to the dressing and your done.

 

When the potatoes are done, remove from the grill to a large serving bowl. Pour on the stoneground mustard vinaigrette, toss and serve. Garnish the dish with chopped Italian parsley and fresh ground black pepper.