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Chef Don's
Favorite Salads and Dressing Recipes
Grilled Potato Salad
Serves 6
2 lbs. Red Potatoes, parboiled, cooled and cut into 1 inch slices
1 medium Onion, thick sliced
1 Yellow or Orange Pepper, seeded and halved
6-8 stalks Asparagus
1 Tbsp. Garlic
1 Tbsp. White Wine
1/4 cup Parmesan Cheese, Shredded
2 Tbsp. Your Favorite Olives (optional)
1 cup Olive Oil
1/4 cup Balsamic Vinegar
2 Tbsp. White Vinegar
1 Tbsp. Dijon Mustard
2 tsp. Fresh Rosemary, chopped
1 tsp. Fresh Dill, chopped
1 tsp. Fresh Thyme, chopped
2 tsp. Parsley, chopped
Salt and Pepper to taste
Heat your grill to medium high. Put half of the oil, wine
and some salt and pepper into a large bowl and mix. In a separate bowl
place the rest of the oil with the mustard, vinegars, garlic, herbs and
salt and pepper and mix well. Place your vegetables into the oil and
wine and coat well. Grill the vegetables until well browned, remove
from the grill and let cool. When the vegetables have cooled chop them
into bite sized pieces and place into a bowl and mix with the dressing
and olives. Sprinkle with parmesan cheese and serve.
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