Grilled potatoes and onions doused with olive oil, mustard and salt and pepper make for the perfect spring and summertime potato salad.

Grilled Potato Salad

12 to 14 small or new potatoes
2 onions (such as Sweet Vidalia)
1/4 cup balsalmic vinegar
3/4 cup extra virgin olive oil - divided use
2 tablespoons Dijon mustard
1/4 cup fresh chopped Italian parsley
Salt and pepper to taste

1. Place the washed potatoes in a large bowl, and rub with about 1/4 cup of the olive oil. Cut the onions into 1 inch slices, using wooden skewers or large toothpicks to hold them together. Grill both the onions and potatoes over medium heat until they are fork tender and browned.
2. To prepare the dressing, mix the rest of the olive oil, mustard, vinegar, salt and pepper in a small bowl. Chop the onions and potatoes into bite sized pieces, and place in a serving bowl. Add enough dressing to coat well, and mix thoroughly. Save the extra dressing for another purpose. Add the fresh chopped parsely and mix again. Serve warm.

Makes 12 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.