Don...That link you gave me for the Salt & Vinegar Potato-Onion Salad is the one I had. Must have got it from you. Instead I did the Spanish Roasted Potato Salad
1 pound pound small Potatoes (white or red)
3 tablespoons Olive Oil
1 1/4 teaspoon Salt
1/2 teaspoon Ground Black Pepper
4 Cloves of Garlic finely chopped
4 tablespoons Mayonnaise
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
(Green onions, Celery, Radishes and Peppers) - These weren't called for but I added these
1. Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.
I did a few changes. I fried the potatoes in Olive oil and Butter in the cast iron on the bbq, Because if you read my new book BBQ THE POUNDS AWAY you know what happens to butter on the bbq. lol
Got them nice and golden crispy. I ate a few as you can see.
Got my Mise En Place
At the last minute I pulled the Mayo and went with a Truffle Aioli
Added and mixed together all of the recipe except for Mayo.
A baked pork chop, some Claussen style pickles and the salad. It was quite good
