Serves: 4
Total Calories: 279

FOR THE DRESSING:
1/3 cup mayonnaise
3 tablespoons finely chopped Italian parsley
2 tablespoons red wine vinegar
1 teaspoon granulated garlic
1 teaspoon Dijon style mustard

2 pounds Yukon Gold potatoes, cut into 1-inch chunks
extra-virgin olive oil
kosher salt
freshly ground black pepper
1 large red onion, cut crosswise into 1/2-inch slices
3 to 4 stalks celery, diced

TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.

Place the potato chunks in a medium bowl. Add enough olive oil to lightly coat. Season with salt and pepper and toss lightly. Brush or spray both sides of the onion slices with oil season with salt and pepper.

Grill the potatoes and onion slices over Direct Medium heat until the potatoes are browned and the onion slices are tender, turning once halfway through grilling time. The potatoes will take 15 to 20 minutes and the onion slices will take 10 to 12 minutes. Transfer the potatoes to a large bowl. Transfer the onion slices to a cutting board and chop coarsely. Add the onion and celery to the potatoes.

Pour the dressing over the vegetables and toss gently. Adjust seasoning with salt and pepper, if necessary. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 279
Calories from Fat: 133

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Mashed Sweet Potatoes With Grilled Onions
New Potato Salad
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