Unique combination of vegetables, fruit and herbs make this one a great company salad. Lindy Isaksen brought it for the Historical League lunch in October. I told you we have great food as well as great speakers at our meetings. Lindy was curious how it would taste but we all agreed we liked it.
Grilled Potato Salad with Mandarin Oranges and Rosemary pg 176
8 small Yukon Gold or red potatoes
4-6 tablespoons olive oil
1/4 cup steak grill seasoning
1/4 cup chopped fresh rosemary
2 (16 ounce) cans mandarin oranges, drained
1/4 cup red wine vinegar, or to taste
1 small red onion, thinly sliced
Salt and freshly ground pepper to taste
Parboil the potatoes in a small amount of boiling water in a saucepan for 10 minutes and drain. Let stand until cool and cut into 1/4 inch slices.
Preheat a cast-iron grill pan until hot. An outdoor grill may be used instead. Toss the potatoes with the olive oil, grill seasoning and rosemary in a large bowl; the olive oil should lightly coat the potatoes. Arrange the potatoes on the hot grill pan and cook for 3-5 minutes per side or until grill marks appear. Return the potatoes to the large bowl and cool slightly. Add the mandarin oranges, vinegar and onion and toss gently. Season with salt and pepper. Serve immediately or chill, covered, in the refrigerator. If chilled, bring to room temperature before serving.
Serves 6-8
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