VGrill - chunky potato salad

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Chunky Potato Salad

 

Recipe By :VEGETARIAN GRILL by Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories : Chapter 04 Salads New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DRESSING:

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon chopped fresh oregano

1 garlic clove -- minced

1/2 teaspoon salt

1/4 teaspoon black pepper

POTATO SALAD:

2 pounds new potatoes -- cut into bite size wedges

1 green or yellow bell pepper -- cut into 1/2 inch pieces

1 red bell pepper -- cut into 1/2 inch pieces

1 cup imported brine or oil cured black olives -- pitted and

halved

1 cup imported brine cured green olives -- pitted and halved

1 cup halved cherry tomatoes

2 scallions -- chopped

salt and black pepper

 

1. To make the dressing, whisk together the olive oil, vinegar, oregano, garlic,

salt, and pepper in a large bowl.

 

2. Steam the potatoes over boiling water until just tender, about 12 minutes.

Drain well. Add to the dressing and toss to coat.

 

3. Prepare a medium hot fire in the grill with a lightly oiled vegetable grill

rack in place.

 

4. Lift the potatoes from the dressing with a slotted spoon. Grill, tossing

frequently, until completely tender and grill marked but not mushy, about 8

minutes. Remove from the grill and place in a large salad bowl.

 

5. Add the peppers to the dressing and toss to coat. Lift from the dressing with

a slotted spoon. Grill, tossing frequently, until just tender and lightly

browned, about 3 minutes. Remove from the grill and add to the potatoes.

 

6. To serve, add the olives, tomatoes, and scallions to the potatoes. Add the

remaining dressing and toss gently to mix. Season with salt and pepper, to

taste. Serve at once.

 

Description:

" Page 106 "

S(VegRecipes):

" Hanneman (kitpath) on 01-Jun-2001 "

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Per Serving (excluding unknown items): 270 Calories; 14g Fat (44.9% calories

from fat); 4g Protein; 35g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

584mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 1/2

Fat.

 

NOTES : Olives and cherry tomatoes are a wonderful complement to the flame

tossed potatoes and peppers. This is a rich salad. Accompanied by a green salad

and a flatbread, this potato salad could make a satisfying main course. SERVES 4

TO 6

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2236 0 4282 4282 0 0 0

 

 

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