Lunch: Grilled Potato Salad

Recipe by Peter Callahan "I love potatoes--it must be in my Irish genes! Grilling brings out such deep, delicious flavors in them, so you can do a lighter dressing while still getting that punch of flavor."

Ingredients

4 pounds new potatoes, cut into quarters
1/3 cup olive oil
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup red wine vinegar
6 tablespoons Dijon mustard
2 cups extra virgin olive oil
1 bunch green onions, thinly sliced
1 cup fresh parsley, chopped
1/2 cup chopped fresh chives

Instructions

Preheat grill to medium-high heat (350 ° to 400 °). Toss potatoes with 1/3 cup olive oil, salt, and pepper; grill 2 to 3 minutes or until potatoes are tender. Let cool slightly.
Whisk together vinegar and mustard in a medium bowl; gradually whisk in 2 cups extra virgin olive oil in a slow, steady stream. Whisk in green onions, parsley, and chives. Pour dressing over warm potatoes, tossing to coat.

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