Grilled Potato Salad
Hot potato slices coated with turmeric, rosemary and caraway seeds.
Serves: 6 person(s) Change
Preparation Time: 10 mins
Cooking Time: 20 mins
Extra Time: 1 hr
(for absorbing flavors)
Yield: 6 x 1 potato servings
Ingredients
- 6 red-skinned potatoes, unpeeled
- 3 Tbsp olive oil
- 2 Tbsp vinegar
- 1 tsp ground turmeric
- 1 tsp rosemary
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- 1 Tbsp caraway seeds
Directions:
Cook the potatoes whole in a microwave or simmer in water until almost tender. Drain and cool. Cut into half-inch slices. Set aside.
In bowl, mix olive oil, vinegar, turmeric, rosemary, black pepper, and salt. Brush potato slices with the mixture. Leave for 1 hour to absorb flavor.
Sprinkle each slice with a few caraway seeds. Grill or barbecue until crisp, turning once.
Serve hot as a side dish.