Grilled Potato Salad

Grilled Potatoes:

6-7 red potatoes, sliced about 1/2-inch thick

Olive oil, for light coating

Salt and pepper

Salad ingredients:

1 large roasted red pepper (about 3/4 cup)

1 cup grape tomatoes

1/2 chopped red onion

3/4 cup finely crumpled feta cheese

1/4 chopped green salad olives

1/4 cup chopped banana pepper rings, optional

1/3 cup Chiavetta’s Italian dressing

Salt and pepper, to taste

Parboil potatoes as follows: Start potatoes in cold, salted water, bring to boil, and cook until tender, yet not falling apart. Drain, rinse with cold water, cool on paper towels, turning once.

Heat grill. Toss potatoes with oil season with salt and pepper, to taste. Grill over medium high heat, until golden brown on both sides and just cooked through, about 7 -12 minutes. (Time may vary with potato thickness and type of grill.) Cool slightly; cut each potato slice into quarters. Place in large mixing bowl.

To potatoes add: roasted red pepper, grape tomatoes, red onion, feta cheese, salad olives, pepper rings, salt and pepper. Mix well. May be served immediately or refrigerated.

Serves 6-8 side servings