Grilled Potato Salad
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 3 | sm | Red onions (about 1 lb. total) cut into 1/2 inch rounds |
| 2 | tb | Olive oil; more as needed |
| 1 1/2 | lb | Baby new potatoes; halved (unless tiny) |
| 2 | ts | Fresh thyme leaves |
| Salt and freshly ground black pepper to taste | ||
| 1/4 | c | Mixed chopped fresh herbs (choose from parsley; tarragon; dill, chervil, basil; chives) |
| FOR THE VINAIGRETTE | ||
| 1 | ts | Dijon mustard |
| 3 | tb | White wine vinegar |
| 6 | tb | Extra virgin olive oil |
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