Grilled Potato Salad with Fresh Dill
3 lb. Idaho russet potatoes, peeled and cut into ¾-inch cubes
¼ c. H-E-B Olive Oil
¼ c. creamy Dijon mustard
2 Tbsp. chopped fresh dill or 2 teaspoons dried dill
1 (4 oz.) jar H-E-B Diced or Sliced Pimientos
1 c. thin-sliced green onion
Place cubed potatoes in a microwave-safe dish, cover with plastic
, and microwave on high power for 5 minutes. Cool for 2 minutes.
Heat gas or charcoal grill to 375°F. Spray grilling rack with nonstic
cooking spray and set aside.
Add olive oil to partially cooked potatoes and toss to coat. Place
atoes on rack, season to taste with fresh cracked pepper and salt.
ll potatoes with the lid closed for 15 minutes, stirring them every 5
While potatoes are grilling, combine Dijon mustard, dill, pimientos,
nd green onion in a large salad bowl. Add grilled potatoes to the
ure and toss to coat. Serve grilled potato salad warm or chilled.