Date: Tue, 11 Jun 1996 10:09:46 -0500 From: Anne Harvey Here is a grilled potato salad (no mayo) that we made so often last summer we kind of got sick of it. But its great and itll be on the menu again this year. Skewer the onion rounds with toothpicks to secure them. Brush the onions with olive oil and toss the potatoes with more oil, thyme, salt and pepper. If your potatoes are very small, slide them onto skewers. Grill over medium low heat for 15 to 20 min., turning occasionally, until browned on the outside and very tender inside. Meanwhile, whisk together the mustard, vinegar, salt and pepper. Slowly whisk in the olive oil; taste and adjust seasonings. When vegetables are done remove the toothpicks and toss the onions and potatoes with the vinaigrette until coated, and then toss with the herbs. Taste and add more salt and pepper, if necessary. Serve warm. (Also tastes great at room temp.) Fine Cooking Aug/Sept. 1995 EAT-L DIGEST 10 JUNE 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.