Red Potatoes
Grilled red potatoes with a tangy dill dressing offer a flavorful side perfect for summer barbecues and gatherings, combining smoky, zesty, and fresh herb notes.
Ingredients
Instructions
- Boil or microwave small red potatoes until tender.
- Skewer the cooked red potatoes, cut in half, along with small onion pieces.
- Cook the skewered vegetables on barbecue, Jennaire, or Farberware until lightly charred.
- Prepare the dressing by mixing garlic, Dijon mustard, red wine vinegar, olive oil, and dill.
- Toss the cooked vegetables in the dressing and serve.
Nutrition & Diet Analysis (per serving)
421
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).