Grilled Potato Salad

• 2 pounds petite red potatoes
• 3 tablespoons vegetable oil
• 1 tablespoon Better Than Bouillon(R) Organic Seasoned Vegetable Base
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup freshly chopped parsley
• 2 tablespoons minced onions
• 1 teaspoon minced garlic
• 1/2 teaspoon cracked black pepper
• 1/2 cup olive oil
• You can also try this dish with Better Than Bouillon(R) Premium or Reduced Sodium Seasoned Vegetable Base

1. Preheat grill to 350u0b0F.
2. Toss the potatoes and vegetable oil in a large bowl.
3. Add the potatoes directly to the grill. Grill for 10 - 15 minutes, turning occasionally. Remove the potatoes when they are tender and easily pierced with a fork.
4. Add the Seasoned Vegetable Base, mustard, vinegar, parsley, onion, garlic, and pepper to a medium sized mixing bowl. Slowly whisk in the olive oil.
5. Remove the potatoes from the grill and slice each potato in half, crosswise. Add the potatoes to dressing and toss to coat.
6. Serve Immediately

petite red potatoes, vegetable oil, better, mustard, red wine vinegar, freshly chopped parsley, onions, garlic, cracked black pepper, olive oil, also

Taken from www.myrecipes.com/recipe/grilled-potato-salad-3 (may not work)