Warm Potato Salad
What better way to celebrate Canada day than with a BBQ? This potato salad recipe would make a great addition to any summer party and it’s even vegetarian and gluten free!
Course
Salad
Cuisine
Traditional
Servings
Prep Time
4
people
15
minutes
Cook Time
15
minutes
Servings
Prep Time
4
people
15
minutes
Cook Time
15
minutes
Ingredients
500
grams
Yukon Gold Potatoes
quartered
1
tbsp
olive oil
1/4
cup
mayonnaise
1/4
cup
yogurt
low fat
1
tsp
Dijon Mustard
1/2
tsp
Tabasco Sauce
1/4
tsp
salt
3
green onions
sliced
Instructions
Preheat barbeque to medium heat
Toss potatoes with oil on a large sheet of foil. Wrap tightly into a flat packet.
Oil grill. BBQ potato packet, with lid closed, until potatoes are fork tender (about 15 minutes).
Open foil and arrange potatoes directly on the grill. Continue grilling, with lid closed for 5 minutes.
Remove from grill and let cool slightly.
Whisk mayo with yogurt, Dijon, Tabasco and salt in a large bowl. Season with fresh pepper.
Stir in potatoes and green onions. Serve warm or at room temperature.