I finally decided on Potato salad with a vinaigrette dressing. Would have been really good to but I undercooked the potatoes???!!! Too many things going on at once. It wouldn't have been so bad but I didn't even notice it until I tasted it after I had it all dressed and ready to go in the fridge!!! I figured I could microwave it and then chill it again but that still sounded like a lot of work. I was grilling the goat cheese stuffed chicken anyway so I decided to add a bit more oil to the potatoes and put them in an aluminum foil packet and finish cooking them on the grill.
They actually turned out incredible and I would not hesitate to do this again. The nest time I might just microwave them and then do the dressing and then grill them. I have other ways that I grill my potatoes but this turned out very well with the vinegar adding something else to it! Here is how the recipe will go:
1-1/2 lbs potatoes, cooked and chopped into 1 inch cubes
2 + 2 Tbsp olive oil
2 Tbsp white wine vinegar
1 tsp chopped fresh parsley
1 tsp chopped fresh oregano
1 clove garlic, minced
1 tsp dried summer savory
1/2 tsp ground pepper
1/4 tsp powdered mustard
- Bake the potatoes in the microwave until done. Allow to cool until you can handle them well enough to cut them into 1 inch cubes.
- In a separate bowl mix together the first 2 Tbsp of olive oil, vinegar, parsley, oregano, garlic, savory, pepper and mustard.
- Add the dressing to the potato pieces and allow to soak in at room temperature.
- Prepare aluminum foil packet and oil the bottom with the remaining 2 Tbsp of olive oil. Add the potatoes and cook on the grill for about 10 minutes turning once during the cooking time.