1 1/2 to 2 lb white potatoes, sliced
1 large onion, cut into thick slices
1 bunch broccolini*, roughly cut
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon rosemary
2 garlic cloves, minced
1 shallot, minced
juice and zest of 1 lemon
Preheat grill. Brush the mushrooms, onion slices, broccolini and potatoes with olive oil. Place on a grill pan. Grill until fork tender, flipping occasionally to evenly brown.
Meanwhile, whisk together dressing ingredients. When the potatoes, mushrooms and onions are cooked through, toss them with the dressing. Serve immediately.
*Sometimes referred to as “baby broccoli”, it is actually a broccoli and kai-lan (Chinese broccoli) hybrid.
This is the first of what I think will be a bi-weekly grill recipe here on Coconut & Lime. Normally I will be posting them on Fridays from now until Labor Day but since it is Memorial Day, I thought I’d make an exception and post today. This is a super simple noncreamy potato salad with a robust vinegar based dressing that completely satisfies any need for a side dish without having to make anything indoors while monitoring the grill outside. The potatoes take on a smoky note that is flavorful but not overpowering and the onions just caramelize.