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Instructions |
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GRILLING DIRECTIONS- Bring 1 1/2 quarts (6 cups)
salted water to a boil in large saucepan or Dutch
oven over high heat. Meanwhile, cut potatoes into
1-inch pieces. Add potatoes to boiling water;
return to a boil. Reduce heat to medium; simmer 12
to 14 minutes or until almost tender. Drain. Place
potatoes in large bowl.
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Meanwhile, in small nonmetal bowl, combine vinegar
and mustard. With wire whisk, slowly stir in oil
until combined. Stir in salt, celery seed and
pepper. Add onions; mix well.
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Add 1/4 cup dressing to potatoes; toss gently to
coat.
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Heat grill. Spread potatoes in grill basket or on
sheet of heavy-duty foil with a few holes poked
through it. Place basket on gas grill over medium-
low heat or on charcoal grill 4 to 6 inches from
medium-low coals; cover grill. Cook 7 to 9 minutes
or until potatoes are browned, stirring
occasionally. Remove potatoes from grill; cool 15
minutes or until lukewarm.
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| Serving
Suggestions |
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When potatoes are lukewarm, pour remaining dressing over potatoes; toss gently to coat. Serve at room temperature.
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Originally Submitted
1/26/2012
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