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All Fired Up!
by Margaret Howard

This simple summer salad with rosemary overtones is a perfect accompaniment to grilled pork chops, steaks, chicken, ribs or lamb.
Makes 6 servings.


    • 12 small new potatoes, unpeeled and halved

    Rosemary Oil
    • 2 tbsp extra virgin olive oil
    • 4 tsp minced fresh rosemary or 1¼ tsp dried
    • 2 cloves garlic, minced (optional)

    • 3 tbsp light mayonnaise
    • 2 tbsp white wine
    • 1 tbsp white wine vinegar
    • 1 tsp Dijon mustard
    • Salt and freshly ground pepper
    • 2 green onions, sliced
    • 1/2 cup sliced celery
    • 1/4 cup chopped fresh parsley


1. In saucepan of boiling water, cook potatoes until barely tender; drain.

2. For oil: In small bowl, combine oil, rosemary and garlic, set aside.

3. For dressing: In second bowl, combine mayonnaise, wine, vinegar, mustard, salt and pepper to taste, onions, celery and parsley; stir well and set aside.

4. Preheat grill on medium-high. Drizzle rosemary oil on potatoes; toss well. Place potatoes on grill rack, cut side down. Close lid and cook for about 10 minutes or until tender and golden brown; turn frequently.

To serve, transfer potatoes to bowl with dressing; toss and serve warm.


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