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
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
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
+2points
2of 2found 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