Grilled potato salad

Yield: 1 servings

Measure 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

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

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