• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Grill Roasted Potato Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 2 Pieces heavy-duty aluminum
  • -foil
  • 6 md Red potatoes; 1-inch cubes
  • 2 Red or green bell peppers;
  • -cut into thin strips
  • 12 oz Fresh mushrooms; cut in half
  • 3 tb Olive oil
  • 4 Cloves garlic; minced
  • 2 ts Chopped fresh rosemary
  • OR 1 teaspoon dried rosemary
  • Salt and pepper; to taste
  • 8 oz Salad greens
  • OR 6 cups torn mixed fresh
  • -salad greens
  • Balsamic or wine vinegar


cut 2 pieces foil, 18-by-20-inch.

Preheat grill to medium-high. Make a foil pan by shaping two layers of
heavy-duty foil over the outside of a 13-by-9-by-2-inch baking pan. Remove
foil and crimp the edges to form a tight rim, making a pan with 1-inch
sides. Place foil pan on a cookie sheet.

Cover potato cubes with water in large saucepan. Bring to a boil; cook for
5 minutes. Drain well. In large bowl, toss potatoes, pepper strips,
mushrooms, oil, garlic, rosemary, salt and pepper until well coated. Spread
mixture in foil pan. Slide foil pan from cookie sheet onto grill.

Cook 12 to 15 minutes in covered grill until crisp and brown, stirring
frequently. Slide foil pan from grill onto cookie sheet. Toss roasted
vegetables with salad greens and vinegar.

REF: Recipe courtesy of The Reynolds Kitchens

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?