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A salad that smells like spring, also great for the Easter Menu. A tasty dish to offer to gourmet guests: Grilled Potato Salad.
Servings: 4 persone
Ingredients
- 2 kg potatoes medium
- 200 ml Olive Oil
- 1 nr Leek
- 3 nr shallot
- 80 ml Vinegar white wine
- 2 tablespoons Mustard
- ½ tablespoon Sugar white
- 10 nr Cherry Tomatoes
- qb Salt
- qb Pepper
Instructions
In the Kitchen
- Wash the potatoes and cut them into wedges (4 or 8 pieces).
- Boil in salted water until almost cooked.
- Drain and let them steam dry on a plate.
- Mix in a bowl with 50 ml of olive oil.
- Clean the leeks and slice into rings.
- Peel the shallots and finely chop them to get four tablespoons of chopped shallots.
- Mix shallots and leeks with the remaining oil, vinegar, mustard, sugar, salt, and pepper.
- Wash the tomatoes and cut into quarters.
On the Barbecue
- Preheat the grill for direct cooking.
- Place the vegetable basket on the grill and pour in the potatoes.
- Grill for 10-15 minutes. Turn the potatoes occasionally.
- When the potatoes reach a nice golden brown color, remove them from the grill and put them in a bowl.
- Pour the dressing over while hot. Season with salt and pepper to taste.
- Add the cherry tomatoes and gently mix. Add salt if necessary.
