Thursday, May 27, 2010

Grilled Potato Salad

From: "The Ideal Way to Cook: Food for Thought", by Addie Daabous


8 medium potatoes

olive oil

1 cup mayonnaise

1 cup green onions

1 cup celery

1 cup radishes

1 cup peas


Chop potatoes into cubes. Toss with a bit of olive oil and wrap in aluminum foil, folding to seal completely.

Place on barbecue on medium-hot grill. Turning occasionally, cook for 25-30 minutes until potatoes are tender when pierced.

Toss potatoes in large bowl with mayonnaise, chopped green onion, celery, radishes and thawed frozen peas. Serve immediately or refrigerate until ready to serve. Serves 12.

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