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Categories:Viewed: 5 - Published at: 3 months ago
Ingredients
- 1 -1/2 lbs. red potatoes, not small new potatoes, sliced 1/4 -inch thick
- 1/2 cup chopped kalamata olives
- 1 Tbs. fresh rosemary, finely chopped
- 3/4 cup olive oil, plus 2 Tbs.
- 3/4 cup apple cider vinegar
- 2 tsp. Dijon mustard
- salt and pepper to taste
- non-stick cooking spray
Method
- Preheat grill.
- Wash red potatoes and pat dry.
- Slice potatoes into 1/4" thick disks.
- Toss them in 2 tablespoons olive oil and salt and pepper in a large mixing bowl.
- Spray the grill grates with the non-stick cooking spray and lay potato slices down.
- Grill 5-8 minutes per side.
- Meanwhile, in a small mixing bowl whisk together mustard, vinegar, oil salt and pepper to make a vinaigrette.
- Stir in rosemary and olives.
- When potatoes are tender, transfer them back to the large mixing bowl and pour vinaigrette over them and toss well while still warm.
- The potatoes will absorb the vinaigrette.
