1 pound fingerling potatoes, cut into thirds

1 red onion, cut into bite-size pieces

1 yellow pepper, diced

Salt and pepper

3 T olive oil

2 T white wine vinegar

2 t Dijon mustard

1 clove garlic

1 t fresh thyme

2 T fresh basil

2 T fresh parsley

Toss first 3 vegetables in 1 T olive oil and salt and pepper. Grill on medium-low heat for 15 minutes, flipping often. Mix the dressing using 2 T olive oil, vinegar, mustard, garlic and thyme. Let the potatoes cool, toss them in the dressing and add fresh basil and parsley.

Read or Share this story: