Make the lemon mixture the day before; cover and chill. Remove from the fridge about 30 minutes before tossing with grilled potatoes.
Southern Living JULY 2007
1. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 20 to 25 minutes or until tender. Drain and toss with 2 Tbsp. olive oil.
2. Stir together lemon rind, next 5 ingredients, and remaining 2 Tbsp. olive oil.
3. Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place potatoes on cooking grate, and grill, covered with grill lid, 5 minutes, turning occasionally. Gently toss hot potatoes with lemon mixture. Serve immediately or at room temperature.
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