Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing

Bobby Flay has never done me wrong. This change from the ordinary thick, mayo-filled potato salad was GREAT. The ingredients sound a little iffy, but they work really well together.  My only change for next time is to go a little less on the oil used to grill the potatoes. I used a little much and the whole salad came out a little oily for my taste.  I made it last week and I'll be making it again this week, because it was so good. 

Ingredients

• 8 cloves garlic, roasted, peeled and chopped
• 2 tablespoons red wine vinegar
• 1/2 tablespoon honey
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 1/4 cup pitted and coarsely chopped kalamata olives
• 1 tablespoons chopped parsley leaves
• 1 1/2 pounds red new potatoes, par-cooked and sliced in 1/2 or into rounds
• Canola oil
• Parsley sprig, for garnish

Directions

Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. While whisking, add the oil until the mixture has emulsified. Pour into a large serving bowl and stir in the olives and parsley.

Heat the grill to high. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and cooked through. Coarsely chop the potatoes and add them to the dressing. Toss to coat and serve.

Calorie Breakdown:

822  total Calories

274 per serving (makes 3 servings)