Grilled Pocket Potato Salad
Ingredients
For the crème anglaise
- 450g tri-colored baby potatoes, quartered
- 56ml cup garlic olive oil or Maille Olive oil
- Salt and pepper to taste
- 3 tbsp. Maille Wholegrain Dijon mustard
- 56ml apple cider vinegar
- 2 cloves garlic, minced
- ½ tsp. grated lemon peel
Preparation
- Preheat grill to medium heat.
- Toss potatoes with Maille Olive oil in medium bowl, then sprinkle with salt and pepper to taste.
- Arrange potatoes in center of 75cm x 146cm piece heavy-duty aluminum foil. Wrap foil loosely around mixture, sealing edges airtight with double fold. Place on another 76 x 46cm sheet of foil; seal edges airtight with double fold in opposite direction.
- Grill, shaking package occasionally and turning once, until potatoes are tender, about 15 minutes.
- Meanwhile, combine remaining ingredients in small bowl.
- Remove package from grill. Carefully open and pour dressing over potatoes. Gently wrap edges of foil and gently toss.
To serve
Unwrap and serve out of the foil packets.
Chef's Tip
Roasting and tossing the potatoes with dressing in the disposable foil pocket makes for easy post-dinner clean up.