Jun 12, 2018Chatelaine
green onions, trimmed and halved crosswise
fingerling potatoes, halved lengthwise
olive oil, divided
white wine vinegar
garlic cloves, minced
1 1/2 tsp
packed parsley leaves
packed cilantro leaves
- PREHEAT barbecue to medium-high. Toss green onions and potatoes with 1 tbsp oil and 1/4 tsp salt in a large bowl. Season with pepper.
- OIL grill. Grill green onions and potatoes, lid closed, flipping halfway, until green onions are tender, 3 to 4 min. Transfer to a cutting board. Continue grilling potatoes, flipping halfway, until fork-tender, 8 to 10 more min.
- WHISK remaining oil and salt, vinegar, garlic, sugar and oregano in the same bowl. Coarsely chop green onions and add to dressing. Reserve half the dressing in a small serving dish.
- TOSS potatoes, parsley and cilantro with half the dressing in a large bowl. Serve reserved dressing with reverse-sear steak.
NutritionCalories 357, Protein 4 g, Carbohydrates 26 g, Fat 27 g, Fibre 4 g, Sodium 458 mg. Excellent source of vitamin C
Chatelaine Quickies: Nordic potato salad