Grilled potato salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Envelop onion soup mix |
| ⅓ | cup | Olive oil or vegetable oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Chopped garlic |
| 2 | pounds | Small red or all-purpose potatoes, cut into 1 inch pieces |
| 2 | mediums | Red or green sweet peppers, coarsely chopped |
| 2 | tablespoons | Chopped fresh basil (or 1 teaspoon dried) |
| ⅛ | teaspoon | Freshly ground black pepper |
Directions
Blend the onion soup mix, oil, vinegar, and garlic in a large bowl.
Stir in the potatoes and peppers. Grease a 30- by 18-inch piece of heavy-duty aluminum foil; top with the potato mixture. Wrap the foil loosely around the mixture, making a 12- by 12-inch packet; seal the edges airtight with a double fold. Place the packet on another 30- by 18-inch sheet of foil. Seal the edges airtight with a double fold in the opposite direction. Grill for about 40 minutes, until the potatoes are tender, shaking the package occasionally and turning over once. Open the the package and spoon the contents into a serving bowl. Toss with the basil and pepper. Serve slightly warm or at room temperature. To prepare in the oven: Preheat the oven to 450F. Prepare the foil packet as above and place in a large baking pan on the bottom rack. Bake for 40 minutes, or until the potatoes are tender, turning the packet over once. Toss and serve as above.
Makes about 8 servings. [THE EVENING SUN; Aug 29, 1990] Posted by Fred Peters
Submitted By SANDEE EVELAND On 11-20-94