- 1 1/2 lbs. Baby Red Potatoes
- 1/2 Green Bell Pepper
- 1/2 Yellow Bell Pepper
- 1/2 Red Bell Pepper
- 2 cloves Garlic
- 1 stalk Green Onion
- 1/4 cup Olive Oil
- 2 tsp Veganaise
- 1 tsp Rice Vinegar
- pinch salt
- 1 1/2 lbs. Baby Red Potatoes
- 1/2 Green Bell Pepper
- 1/2 Yellow Bell Pepper
- 1/2 Red Bell Pepper
- 2 cloves Garlic
- 1 stalk Green Onion
- 1/4 cup Olive Oil
- 2 teaspoons Veganaise
- 1 teaspoon Rice Vinegar
- pinch Salt
Directions
1. Light charcoal. If the grill has a dial then turn up to a high heat. If not, simply allow the charcoal burn off until gray.
2. Boil water in a medium sized saucepan.
3. Half smaller potatoes and quarter the larger ones. Do not peel.
4. Add a pinch of salt to the water.
5. Place potatoes in water. The potatoes should be covered by at least an inch of water. Boil for about two 2- 3 minutes. You only want to start the cooking process, they should be very firm to the touch.
6. Remove from heat and drain.
7. (This step should be completed while potatoes are boiling) Slice the bell peppers. and green onions into approximately one inch sections. Thinly slice your two cloves of garlic. Place on a piece of silver foil.
If you don’t have a grill-
You can sauté the potatoes with the green onions, garlic and the peppers. Sauté the potatoes first on medium-low heat until you see the first hint of a light brown coloring along the edges, approximately 5 minutes or so. Then add your peppers, green onions, and garlic. They won’t have the flavor of a charcoal grill, but will still make one great potato salad!
8. Put the potatoes on the grill.
9. After about 2 minutes put the vegetable medley on the grill wrapped in silver foil.
Check the potatoes. It should take about 5 to 8 minutes depending on the heat. You want them cooked but not burnt.
10. Take potatoes and vegetable medley off grill.
11. Allow them to cool, at least 10 minutes.
12. In a large bowl add the potatoes then vegetables, olive oil, rice vinegar and the Veganaise.
13. Mix thoroughly.
14. Serve or refrigerate for future use.
• Yukon gold potatoes work really well too. I prefer the red for color and flavor. The key is the cooking/grilling. Don’t over or under cook. Simply stick a fork into a potato to check how firm it is. There should be some resistance, fluffy but firm.
• Place leftovers in the refrigerator, they are great the next day. Maybe even better if you like more intense seasoning- the flavors have time to infuse.
I really enjoy this recipe, the result is filling and very flavorful. Hope you enjoy it as much as I did! 🙂
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Photo: Alex Kudukis