Description
This recipe was served at our family reunion held in Bear Lake. Jill Prince asked me to put it in our Family Cookbook.
Ingredients for 12 servings
- 2.5 lbs potatoes
- .5 cup olive oil
- 3 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 small onion sliced thin
- 3 tbsp rinsed and drained capers
- Salt
- Fresh ground pepper
Steps
- 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>
Display in cookbook
Recent comments
13 years 7 weeks ago