On the 4th of July, I had a bag of red potatoes and needed to make a “dairy-free” red potato for those of us who are not having dairy products these days, as well as a dairy-filled something or other.  I made the Grilled Red Potatoes ^[5] for the guys and me, and this for Steve and my MIL.  It’s a grilled spin-off of the Roasted Red Potato Salad ^[6] that I made this winter.

Ingredients

About 2 lb. red potatoes, quartered ($1.50)
2 Tbsp olive oil ($.20)
1 garlic clove, crushed ($.05)
2 rosemary sprigs (free from the garden)
Salt and pepper
About 1/2 cup sour cream ($.25)

Mix-In Ideas: Other Garden Herbs, Chives or Green Onions, Bacon Crumbles, What else?!?

Directions

1. Wash the potatoes and rosemary and pat dry.

2. Add the olive oil and crush garlic to a mixing bowl.

3. Add chopped rosemary and some salt and pepper.

4. Add in the quartered red potatoes and toss the potatoes with the oil and rosemary.

5. Place a few spoonfuls on a piece of foil.

6. Wrap the potatoes into packets.

7. Grill the potato packets for about 10-15 minutes, or until they look like this.

8. Transfer the potatoes to the mixing bowl and mash gently.  Stir in the sour cream, and any other mix-ins.

9. Serve Grilled Red Potato Salad warm or cold.

Makes 4-6 side dish portions.

Cost $2

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