Grilled Italian-Style Potato Salad |
| Name: |
Sonja Lloyd |
| Base: |
Army War College |
| Recipe: |
2 lb. unpeeled small red potatoes, halved (about 6 cups)
1/3 cup water
2 cloves garlic, minced
1/4 cup Italian Dressing, divided
1/4 cup Mayonnaise
4 slices Bacon, crisply cooked, drained and crumbled
4 green onions, thinly sliced (about 1/2 cup)
PREHEAT grill to medium-high heat. Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 8 min.; drain. Add garlic and 2 Tbsp. of the dressing; toss to coat.
SPRAY large sheet of heavy-duty foil with cooking spray. Spoon potato mixture onto center of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining 2 Tbsp. dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm. |
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