Grilled-Potato Salad

New potatoes are small, young and usually round, and have thin skins and a waxy, firm texture. They have a short shelf life when compared to mature potatoes and are available in markets only in spring. Tossing the potatoes with the dressing while they are still warmhelps them absorb the flavors. For a more colorful salad, use a mixture of red, white and blue potatoes.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Grilled-Potato Salad
Review 1 for Grilled-Potato Salad
5 out of 5
5 out of 5
ClementineC
,Eldersburg
,MD
May 4, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Best Griiled Potato Salad!
May 4, 2012
I have made this recipe many many times and it is always loved by everyone!
I have shared this recipe with many people and it never disappoints. Worth the effort.
Pros: Appearance, Impressive, Will Make Again
Review 2 for Grilled-Potato Salad
5 out of 5
5 out of 5
MrsShep
Central New Jersey
June 27, 2011
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Great summertime side dish
June 27, 2011
Made this for the first time last night and my husband and I loved it! Can't wait to make for others. Only problem I had was I didn't grill the potatoes for long enough....they were probably on for 30 minutes and still could have gone a little longer. I also used larger red potatoes so next time I might try the smaller ones. I also could have maybe boiled them longer as well. But other than that, delicious!