Zesty Grilled Potato Salad
- 2 lbs red petites potatoes, halved crosswise
- 12 cup sunny Italian dressing, divided
- 1 cup roasted red pepper, rinsed and chopped (jarred)
- 1 cup artichoke heart, rinsed and chopped (canned)
- 14 cup pickled hot pepper rings, drained and finely chopped
- 12 cup fresh parsley leaves, chopped
- Place potatoes and 12/4 cup water in a large microwaveable bowl.
- Cover and microwave HIGH for 6 minutes or until just fork tender (stir halfway through cooking).
- Drain welll and cool slightly.
- Preheat barbecue to medium-high.
- Line grill with a sheet of heavy duty foil that has been perforated several times with a skewer or use a grill basket.
- Toss potatoes with 2 tablespoons of dressing.
- Grill potatoes, turning once, until well marked, 4-6 minutes.
- Cool slightly.
- Toss potatoes with remaining dressing, red peppers, artichoke hearts, pickled hot peppers, and parsley.
- Let stand for 25 minutes to develop flavors.
- Salad can be reserved, tightly covered in refrigerator for up to 2 days.
red petites potatoes, sunny italian dressing, red pepper, pepper, parsley
Taken from www.food.com/recipe/zesty-grilled-potato-salad-371259 (may not work)