Grilled New Potato Salad with Mustard Seeds
|New potatoes||16 (About 1 1/2 Inches In Diameter)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Mustard seeds||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Tabasco sauce||16 Dash|
|Whole grain dijon mustard||1 Tablespoon|
|Cracked pepper||To Taste|
Light a fire in a charcoal or gas grill.
In a large pot, bring salted water to a rapid boil.
Add the potatoes and cook for about 15 minutes, or until they can be pierced with a fork but still offer some resistance; they should be firm but not crunchy.
Drain and rinse under cold water.
Cut the potatoes in half and thread them on skewers, with the cut sides facing the same way.
Coat them with oil and season with salt and pepper.
Grill over a medium-hot fire for 3 to 5 minutes, or until golden brown.
Place the cooked potatoes in a medium bowl.
Add all the remaining ingredients and toss well.
Serve warm or cold.