Ingredients: |
Ingredients: 2 pounds small yellow or red new potatoes
Salt
2 tablespoons minced fresh oregano, divided
2 tablespoons minced fresh parsley, divided
4 medium cloves garlic, minced, divided
1/4 cup extra virgin oil, divided
Freshly ground black pepper
1/4 cup thinly sliced scallions
2 tablespoons minced shallots
1 tablespoon whole grain mustard
1 whole lemon
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Directions: |
Directions:Place potatoes in a large pot, and cover with cold water. Season generously with salt, and bring to a boil over high heat. Simmer until potatoes are tender but not falling apart, about 5 minutes. Drain potatoes. Transfer to a rimmed baking sheet to allow excess moisture to evaporate.
When potatoes are cool enough to handle, split each one in half lengthwise, and transfer to a large bowl. Add half of the oregano, parsley, garlic, and olive oil. Season to taste with salt and pepper. Toss roughly until potatoes are well coated in mixture and their surfaces are a little roughed up.
Combine remaining oregano, parsley, garlic, olive oil, scallions, shallots, and mustard in a large bowl.
Set half the burners on a gas grill to the medium-high setting. Cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Place potatoes cut side down over direct heat, and cook - turning occasionally until well browned and crisp on both sides, 5 to 8 minutes total. Transfer potatoes to the bowl with the olive oil and herb mixture as they finish cooking.
Split lemon in half, and place cut side down directly over heat. Grill until well browned, about 5 minutes. Squeeze grilled lemons into bowl with potatoes. Toss potatoes to thoroughly coat in fresh herb/olive oil/mustard/lemon juice mixture. Season to taste with salt and pepper. Serve immediately. |
This recipe for SIMPLE GRILLED POTATO SALAD is from