This is a simple recipe to make at the same time as the earlier post for Grilled Salmon with Balsamic Sauce.
2 lbs small red potatoes
3/4 c good EVOO*
1 T fresh rosemary, chopped
3 green onions, thinly sliced
2 T Honey Cup Mustard*
1/4 c Chianti red wine vinegar*
Sea salt & fresh ground black pepper*
* Available at ATI
Parboil the potatoes for 6 minutes, drain and cool slightly. Cut in half or thirds. Put half the olive oil, the rosemary and half the green onions in a large bowl. Toss the potatoes in the oil mixture. Put the potatoes onto skewers and grill until the potatoes are lightly browned. Whisk the mustard, vinegar, and remaining olive oil together. Remove the potatoes from the skewers into the vinegarette, toss to coat. Add the green onions and season with sea salt and pepper. Toss one more time and serve.
