Grilled Mediterranean Potato Salad with Yogurt-Cayenne

A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing! You could also allow the potatoes to cook first.

Ingredients

Yogurt-Cayenne Dressing

• 1/4 cup plain yogurt

• 1 tablespoon Dijon mustard

• 2 teaspoons cider vinegar

• 1/4 teaspoon ground cayenne

• Salt to taste

Grilled Mediterranean Potato Salad

• 6 small red potatoes, diced into eighths

• 1 small red onion, thickly sliced

• 2 tablespoons olive oil

• ½ cup chopped New Mexican green chile

• 2 tablespoons chopped Italian parsley

• 1/3 cup sliced stuffed green onions

Instructions

Combine all the ingredients for the dressing and allow to sit at room temperature for 30 minutes to blend the flavors.

In a bowl, toss the potatoes and onions in the oil. Place the potatoes in a vegetable basket and place on the grill. Grill for about 15 minutes over a medium fire, shaking the basket often and watching for flare-ups from the olive oil. Add the onions and grill for 5 more minutes. Remove from the grill and chop the onions.

In a bowl, combine the potatoes, onions, and chile with the dressing until coated. Add the remaining ingredients, toss to mix and serve.