Grilled Carrot Potato and Onion Salad
One step that you don’t want to cut corners on is steaming the potatoes before placing them on the grill. This will ensure that the potatoes are cooked thoroughly. Other vegetables such as zucchini, bell peppers, or squash may be added to this recipe if you like.
• 1 3/4 lbs. potatoes, peeled and cut into sticks
• 3 Tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 large carrots, cleaned and cut into sticks
• 1 Vidalia onion, sliced
• 2 Tbsp. mayonnaise
• 2 Tbsp. plain yogurt
• 2 Tbsp. white wine vinegar
• 1 tsp. Dijon mustard
Place the potato sticks into a saucepan and cover with water. Place the pan over medium heat and bring the water to a rolling boil. Reduce the heat to low, cover the pan, and steam the potatoes for 12 minutes or until tender. Drain the potatoes well and place in a mixing bowl. Drizzle the potatoes with 2 Tbsp. of the olive oil. Set the grill temperature to medium heat. Season the potatoes with the salt and pepper. Place the carrots and onions into a separate bowl and drizzle with the remaining 1 Tbsp. of oil. Grill the potatoes 8 minutes or until tender, turning occasionally. Return the potatoes to the bowl. Grill the carrots and onions 4 minutes or until tender, turning occasionally. Remove the carrots and onions and place in the bowl with the potatoes. In a small bowl, whisk together the mayonnaise, yogurt, vinegar, and mustard until well blended. Pour the mixture over the vegetables and toss until well coated. Makes 6 servings.