Use a grill basket or thread the potatoes and onions onto skewers before grilling to prevent them from falling through the grate. Dress the vegetables while still warm so they absorb the tangy dressing mixture. Serve at room temperature or chilled.

Jackie Mills, R.D.
Recipe by Cooking Light May 2007

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Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

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Directions

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  • Prepare grill.

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  • Place the potatoes in a large saucepan. Cover with cold water to 2 inches above potatoes; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until almost tender. Drain and rinse with cold water; drain. Combine potatoes, 2 teaspoons oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, and onion in a large bowl, tossing gently to coat. Arrange potatoes and onion in a single layer on grill rack coated with cooking spray; grill 10 minutes or until potatoes are tender, turning once.

  • Combine the remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, sherry vinegar, chicken broth, and minced garlic in a large bowl, stirring with a whisk. Add potato mixture to vinegar mixture; toss gently to coat. Let stand 20 minutes. Stir in parsley.

Nutrition Facts

132 calories; calories from fat 20%; fat 3g; saturated fat 0.4g; mono fat 2.1g; poly fat 0.4g; protein 2.8g; carbohydrates 24.1g; fiber 2.8g; iron 1.1mg; sodium 200mg; calcium 28mg.
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