This Grilled Vegetable Salad is a flavorful twist on the traditional side dish. Grilled potatoes, carrots and onions mix with a tangy sauce for a unique and robust taste. Prepare ahead of time and serve at your next barbecue gathering.
Ingredients
- 1 3/4 lbs. potatoes, peeled and cut into sticks
- 3 Tbsp of olive oil
- 1/2 tsp salt
- 1/4 tsp of pepper
- 2 large carrots, cleaned and cut into sticks
- 1 Vidalia onion, sliced
- 2 Tbsp of mayonnaise
- 2 Tbsp of plain yogurt
- 2 Tbsp of white wine vinegar
- 1 tsp Dijon style mustard
Instructions
Bring potato sticks to a roiling boil over medium heat.
Reduce to low, cover and steam the potatoes until tender (about 12 minutes).
Place drained potatoes in a mixing bowl and drizzle with 2 Tbsp olive oil. Season with salt and pepper.
In a separate bowl, combine carrots and onions. Drizzle with remaining oil.
Grill potatoes over medium high heat for 8 minutes, turning occasionally.
Grill carrots and onions for 4 minutes, turning occasionally.
Place all vegetables together in a single bowl.
In a separate bowl, whisk mayonnaise, yogurt, vinegar and mustard until well blended.
Pour the mixture over the vegetables and toss until well coated.
Other vegetables such as zucchini, bell peppers or squash may be added.
Serves 6.
Grilled Vegetable Salad
This Grilled Vegetable Salad is a flavorful twist on the traditional side dish. Grilled potatoes, carrots and onions mix with a tangy sauce for a unique and robust taste. Prepare ahead of time and serve at your next barbecue gathering.
Servings: 6
Ingredients
- 1 3/4 lbs. potatoes peeled and cut into sticks
- 3 Tbsp of olive oil
- 1/2 tsp salt
- 1/4 tsp of pepper
- 2 large carrots cleaned and cut into sticks
- 1 Vidalia onion sliced
- 2 Tbsp of mayonnaise
- 2 Tbsp of plain yogurt
- 2 Tbsp of white wine vinegar
- 1 tsp Dijon style mustard
Instructions
- Bring potato sticks to a roiling boil over medium heat.
- Reduce to low, cover and steam the potatoes until tender (about 12 minutes).
- Place drained potatoes in a mixing bowl and drizzle with 2 Tbsp olive oil. Season with salt and pepper.
- In a separate bowl, combine carrots and onions. Drizzle with remaining oil.
- Grill potatoes over medium high heat for 8 minutes, turning occasionally.
- Grill carrots and onions for 4 minutes, turning occasionally.
- Place all vegetables together in a single bowl.
- In a separate bowl, whisk mayonnaise, yogurt, vinegar and mustard until well blended.
- Pour the mixture over the vegetables and toss until well coated.
- Other vegetables such as zucchini, bell peppers or squash may be added.
