Grilled Potato, Corn & Red Onion Salad


6 lg red potatoes cubed

4 ears corn

1 lg red onion cut into strips

4 tbsps sun-dried tomatoes oil-packed minced

dash Kosher salt

2 tbsps fresh rosemary minced

dash cayenne pepper

olive oil

4 ozs baby spring greens or arugula


2 tbsps white wine vinegar

2 tsps Dijon mustard

2 tsps sugar

1/2 teaspoon Kosher salt

freshly ground black pepper

6 tbsps oil from sundried tomatoes

1 tablespoon fresh herbs (basil is good) chopped


Cut potatoes in cubes and place in ziplok bag with onions. Drizzle with olive oil & sprinkle with Kosher salt, pepper, 2 tbsp rosemary and dash of cayenne. Seal bag and toss to mix. Spray grilling basket with Pam, and cook on hot setting of gas grill for 6 minutes with lid down. Stir and cook 10 more minutes. Turn heat to low and cook 6-10 minutes longer, or till potatoes are tender.

Microcook corn on cob 8 minutes. Finish cooking on grill till corn is roasted and done, about 6 minutes. Cut corn from the cob.

While potatoes & onions are still warm, combine them with the corn and sundried tomatoes. Toss all but 2 tbsp of the vinaigrette with the potato-corn mixture. Toss the remaining vinaigrette with the baby spring greens. Place greens on plates and top with potato mixture. Serve at room temperature.


Serving Ideas: Delicious with Grilled Pork Tenderloin