The Farmer Family Cookbook

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This recipe was served at our family reunion held in Bear Lake. Jill Prince asked me to put it in our Family Cookbook.

Ingredients

• 2.50.208333333333 lbs potatoes
• .50.0416666666667 cup olive oil
• 30.25 tbsp white wine vinegar
• 10.0833333333333 tbsp Dijon mustard
• 10.0833333333333 small onion sliced thin
• 30.25 tbsp rinsed and drained capers
• Salt
• Fresh ground pepper

Steps

1. Precook potatoes in salted boiling water. Cool, peel and slice in half. Whisk dressing together. Heat grill to hot. Dip potatoes in dressing. Drain any excessive dressing, so grill does not flare up. Grill until edges are browned. Put browned potatoes in remaining dressing. Serve warm or at room temperature. I have used both Yukon and Russets. Both were good. For the mustard, I used whole grain old world mustard, not exactly Dijon. I also tried Plochman's Killians red mustard. Both were good. I do not think a classic yellow mustard would be as good. I also omitted the onion, because of the onion haters.<br>