Rosemary Potato Salad

By pattiaroberts

Ingredients

• 1 lb. new potatoes, halved
• 1 tablespoon fresh rosemary
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 small shallot, finely chopped
• 2 tablespoons chopped pitted green olives
• 1 tablespoon capers, rinsed and drained

Preparation

Step 1

1. Prepare grill for medium heat. Stack 2 sheets (16x12) of heavy-duty foil on work surface.
2. Toss potatoes with rosemary and 1 tablespoons of the oil. Put on one half of the foil, fold foil over top, and seal edges to form a flat packet, Grill, turning, until potatoes are tender, about 20 minutes.
3. Stir together next 5 ingredients and remaining 1 tablespoon oil.
4. Unwrap potatoes (avoid steam) and transfer to serving bowl with dressing. Toss to combine and season to taste.