Grilled Potato Salad
Recipe tags: vegetable base, moderate difficulty, side, vegetarian, grilling
|2 lbs||petite red potatoes|
|3 Tbsp||vegetable oil|
|1 Tbsp||Better Than Bouillon® Organic Seasoned Vegetable Base|
|1 Tbsp||Dijon mustard|
|2 Tbsp||red wine vinegar|
|¼ cup||freshly chopped parsley|
|2 Tbsp||minced onions|
|1 tsp||minced garlic|
|½ tsp||cracked black pepper|
|½ cup||olive oil|
Preheat grill to 350°F.
Toss the potatoes and vegetable oil in a large bowl.
Add the potatoes directly to the grill. Grill for 10 - 15 minutes, turning occasionally. Remove the potatoes when they are tender and easily pierced with a fork.
Add the Seasoned Vegetable Base, mustard, vinegar, parsley, onion, garlic, and pepper to a medium sized mixing bowl. Slowly whisk in the olive oil.
Remove the potatoes from the grill and slice each potato in half, crosswise. Add the potatoes to dressing and toss to coat.