Garlicky Grilled Red Potato Salad

Makes 4 servings


1 1/2 pound small red potatoes, scrubbed
4 large cloves garlic, unpeeled
4 tablespoons olive oil
1/2 teaspoon salt
cooking spray
4 sprigs fresh rosemary
1 tablespoon white-wine vinegar
2 teaspoons Dijon-style mustard
1/4 teaspoon pepper
2 green onions, thinly sliced


Prepare grill to very hot.

Cut potatoes into pieces no larger than 1 1/2 inches. Combine potatoes, garlic cloves, 1 tablespoon oil and 1/4 teaspoon salt in medium-size bowl and toss until potatoes are well coated.

Make a cooking tray from heavy-duty aluminum foil by folding foil over for double strength and folding sides up. Poke holes in bottom. Spray tray with cooking spray. Spoon potato mixture onto foil tray, keeping potatoes in single layer. Top with rosemary sprigs.

Grill 4 or 5 inches from medium-hot coals, turning as necessary, 30 minutes or until tender and crispy browned.

Meanwhile, whisk together vinegar, mustard, remaining 1/4 teaspoon salt and pepper in medium-size bowl. Gradually whisk in the remaining 3 tablespoons oil. Discard woody rosemary stems from grilling tray. Squeeze grilled garlic cloves from skins into bowl. Mash slightly into dressing. Add potatoes and green onions. Serve warm.