Barbecued Red, White and Blue Potato Salad
2 pounds red, white, and blue skin baby potatoes, scrubbed
1 tablespoon of raw honey
1 tablespoon of Dijon mustard
1/2 half teaspoon of salt
1/3 cup of red wine vinegar
1/3 cup of extra-virgin olive oil
Six stalks of celery, finley sliced
1/4 cup finally chopped dill
2 green onions, finally chopped.
Heat up your Arteflame grill to optimum temperature. Fill up a large pot with water. Place the pot on the grill. Put potatoes in the pot and cover to boil. Cook until the potatoes are just tender when pierced with a fork, about 15 minutes.
Meanwhile, in a large bowl, combine the honey, mustard, salt, and vinegar, whisking to combine. Slowly drizzle in the olive oil whisking again until well Incorporated.
When the potatoes are cooked take off the grill and drain. Allow to cool slightly. When cool enough to handle sliced into 1/2 inch slices. Please the cut potato slices back onto the grill and browned them as desired.
Finally, when the potatoes are done, add them to the vinegar mixture. Enjoy!