Serves 4
3 Pounds Small Red Potatoes, Sliced Into Thirds or Fourths Depending
on the Size of the Potato
½ Cup XVOO
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1 Cup Roasted Lemon Vinaigrette
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
Pinch of Crushed Red Pepper Flakes
1 Teaspoon Coarse Sea Salt
4 Tablespoons Chopped Flat Leaf Parsley
3 Celery Stalks, Thinly Sliced Crosswise
1 Bunch Scallions, Thinly Sliced Crosswise
2 Cups Assorted Olives Such as Kalamata, Sicilian, Greek, Pitted and Large Olives Cut in Half
Preheat a Charcoal or Gas Grill to medium high.
Place the potatoes in a shallow disposable foil pan large enough to hold the potatoes in a single layer. Toss the potatoes with the XVOO, 1 teaspoon sea salt and ½ teaspoon pepper. Transfer to the preheated grill and roast over indirect heat for 20 minutes. Keep the lid of the grill closed. Toss the potatoes around half way through the cooking time. Check for doneness by inserting a thin bladed knife into the center of a potato. If the knife goes in without any resistance the potatoes are cooked. If not cooked, roast for another 10 minutes and check again.
When the potatoes are cooked through, remove from the grill and set aside to cool for 10 minutes. Drain and transfer the potatoes to a bowl. Toss with the roasted lemon vinaigrette, cumin, paprika, crushed red pepper flakes, parsley, celery, scallions and olives. Add the salt only after you taste the salad. Olives tend to have enough salt in the brine and you may not need more in the salad. Serve warm or at room temperature.
Hints and Tips: It is best to mix the salad while the potatoes are still warm. The warm potatoes will absorb all of the flavors from the dressing.
Double or even triple the recipe for the dressing and store in a jar in the refrigerator to use on a tossed green salad. It will keep for a few days. If the dressing separates, just give it a good shake to bring it back together.
If you don’t have a grill you can do the recipe in a 425°F oven following the same steps.
