Grilled Potato Salad
Ingredients
The salad
-
10
medium-sized
new potatoes, unpeeled and quartered
-
3-4
small
yellow summer pattypan squash, cut in half
-
1
bunch
green onions or spring onions
-
½
head
lettuce, washed and cut into bite-sized pieces
The dressing
-
¼
cup
rice vinegar
-
¼
cup
olive oil
-
1
clove
garlic, mashed and chopped
-
a couple drops
toasted sesame oil
-
a big splash
olive oil
-
salt
The garnish
Instructions
- 1. Toss the potato wedges, squash, and green onions with olive oil and salt, then place them on a medium-hot grill.
- 2. Grill the vegetables and lemons for 10-20 minutes, turning occasionally until golden and cooked through.
- 3. While grilling, whisk together rice vinegar, olive oil, garlic, sesame oil, and salt for the dressing.
- 4. Once grilled, let the green onions cool, then cut them into ½-inch segments.
- 5. Toss the lettuce with a splash of the dressing and place it on a large platter.
- 6. Toss the grilled vegetables with a splash of the dressing and arrange them on top of the lettuce.
- 7. Garnish with the grilled lemons and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
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