Grilled Potato Salad

This sounded so yummy when I saw it. It's the last one from the Lipton cookbook I started last week. I am just going to put this cookbook in the Goodwill bag, or put it in a yard sale or something, since it has no sentimental value...we had this with the pork chop recipe that I posted a minute ago...

Grilled Potato Salad
1 envelope onion soup mix
1/3 cup olive or vegetable oil
2 tbps red wine vinegar
1 clove garlic, finely chopped
2 pounds small red or all-purpose potatoes, cut into 1-inch cubes
1 tbsp fresh basil, or 1 tsp dried basil, crushed
Freshly ground black pepper

In a large bowl, blend soup mix, oil, vinegar, and garlic; stir in potatoes. Grease 30x18 inch sheet of heavy-duty aluminum foil; top with potato mixture. Wrap foil loosely around mixture, sealing edges airtight with double fold. Place on another sheet of 30x18 inch foil; seal edges airtight with double fold in opposite direction. Grill, shaking package occasionally and turning package once, 40 minutes or until potatoes are tender. Spoon into serving bowl and toss with basil and pepper. Serve slightly warm or at room temperature.

Oven method: Preheat oven to 450. Prepare foil packet as above. Place in large baking pan on bottom rack and bake, turning packet once, 40 minutes or until potatoes are tender. Toss and serve as above.

So this was VERY good. The kids didn't really like it, but Steve and I did. I think it would be good for like a barbecue or potluck or something, because it did make quite a bit. Smelled awesome while it was cooking. I forgot to grease the foil, but there was enough oil in the mix that the potatoes didn't really stick. So this one is a keeper! Maybe a bit much "onion soup mix" action, so I wouldn't necessarily make these two things together again. But still a good meal. Also the typical foil size is 12 inches wide, so that made for some interesting moments, but I still wouldn't buy bigger foil just for this recipe.