A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing! You could also allow the potatoes to cook first.
Ingredients
Yogurt-Cayenne Dressing
- 1/4 cup plain yogurt
- 1 tbsp Dijon mustard
- 2 tsp cider vinegar
- 1/4 tsp ground cayenne
- salt to taste
Grilled Mediterranean Potato Salad
Servings: servings
Instructions
- Combine all the ingredients for the dressing and allow to sit at room temperature for 30 minutes to blend the flavors.
- In a bowl, toss the potatoes and onions in the oil. Place the potatoes in a vegetable basket and place on the grill. Grill for about 15 minutes over a medium fire, shaking the basket often and watching for flare-ups from the olive oil. Add the onions and grill for 5 more minutes. Remove from the grill and chop the onions.
- In a bowl, combine the potatoes, onions, and chile with the dressing until coated. Add the remaining ingredients, toss to mix and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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