Tangy Grilled Potatoes

Well my friends, another October is upon us. Summer is gone and technically autumn is in full swing.

I say technically because the calendar is telling me that it is fall, but the weather outside in southern California is hotter today than it was on the fourth of July.

As much as I love summer and bikinis and barbeques, I am over this heat.

My guess is I’m not alone, but I’m ready for boots and sweaters (yes we wear sweaters in California) and making soup on a chilly night.

But, no such luck just yet. So instead, I will continue to fire up my grill and cook things outdoors in the warmth.

Like these tasty summertime potatoes. If you are stuck in the heat, you should make them too.

You will need...

2 lbs baby potatoes (either Yucon or redskin)

4 tablespoons olive oil, divided

½ cup fresh lemon juice

2 tablespoons whole grain mustard

2 garlic cloves, minced

Salt and pepper to taste

Start by heating your grill to a medium heat.

Place the potatoes in a large pot and fill the pot with water so that the potatoes are completely covered.

Salt the water and bring it to a boil over medium high heat.

When the water boils, lower the heat so that the water is simmering.

Cook the potatoes until they are tender. About 18 minutes.

After the potatoes have become tender, strain the water and allow the potatoes to cool until you can handle them.

When they have cooled slightly, slice the potatoes in half and toss them in a bowl with 2 tablespoons of olive oil.

Season the potatoes with salt and pepper and place them on the grill cut side down. Cook them for about 2 minutes per side.

When the potatoes have good grill marks, add them back to the bowl.

While they cool slightly, whisk together the remaining olive oil, the lemon juice, garlic and mustard.

Toss the potatoes with the dressing and serve hot.

Love and Beer Floats

Angela