Mediterranean Grilled Potato Salad

 

1/3

cup olive or vegetable oil

2

tablespoons chopped fresh basil leaves

3

tablespoons white wine vinegar

1

teaspoon Dijon mustard

1

teaspoon salt

1 1/2

pounds small red potatoes

1/2

teaspoon salt

2

tablespoons olive or vegetable oil

1

small red bell pepper, chopped (1/2 cup)

1/2

cup pitted ripe olives

• 1 In tightly covered container, shake all vinaigrette ingredients.
• 2 In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Add 1/2 teaspoon salt. Cover and heat to boiling; reduce heat to low. Cook covered about 15 minutes or until potatoes are just tender; drain. Cool slightly; cut potatoes in half. Toss with 2 tablespoons oil.
• 3 Heat coals or gas grill for direct heat. Cover and grill potatoes over medium heat 5 to 10 minutes, turning occasionally, until golden brown and tender.
• 4 In large bowl, toss potatoes, bell pepper, olives and vinaigrette.