My H-E-B Texas Life Magazine
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,
1 Place cubed potatoes in a microwave-safe dish, cover with plastic wrap, and microwave on high power for 5 minutes. Cool for 2 minutes.
2 Heat gas or charcoal grill to 375°F. Spray grilling rack with nonstick cooking spray and set aside.
3 Add olive oil to partially cooked potatoes and toss to coat. Place potatoes on rack, season to taste with fresh cracked pepper and salt. Grill potatoes with the lid closed for 15 minutes, stirring them every 5 minutes.
4 While potatoes are grilling, combine Dijon mustard, dill, pimientos, and green onion in a large salad bowl. Add grilled potatoes to the mixture and toss to coat. Serve grilled potato salad warm or chilled.
No Nutritional Information Available