Grilled Potato Salad
- 4 russet potatoes, scrubbed and cubed
- 1 large rib celery, chopped
- 1 medium red onion, chopped
- 1 tablespoon dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon each, dried parsley and dried dill
- 1 (8oz.) container of sour cream
- salt and pepper to taste
- Take two sheets of Reynolds non-stick grill foil and make a pouch. Be sure non-stick surface in on the inside. Scrub potatoes and cube. Toss with salt, pepper and olive oil. Place into pouch and seal. Place on hot grill and gill 20 minutes, turning every 5 mintues. Meanwhile, mix onion, celery, mustard, vinegar, spices and sour cream together in large serving bowl. When potatoes have completed cooking, cool 5 minutes and add to ingredients in serving bowl. Toss and serve.
russet potatoes, celery, red onion, mustard, white wine vinegar, parsley, sour cream, salt
Taken from www.epicurious.com/recipes/member/views/grilled-potato-salad-1204314 (may not work)