Grilled Potato Salad

Grilled Potato Salad

Comments: Serve hot or warm.
Servings: 6
Ingredients Preparation

3 small red onions, sliced
1 small eggplant, sliced
4 tablespoons [60 mL] olive oil
7 red potatoes, quartered
1 clove garlic, minced
6 tablespoons [90 mL] mayonnaise
2 cups [500 mL] cooked diced ham
Salt and pepper, to taste
12 cherry tomatoes [optional]
2 teaspoons [10 mL] basil
2 teaspoons [10 mL] oregano
Pinch of crushed chiles [optional]



Preheat barbecue.
Secure concentric rings of each onion slice with a wooden pick.
Baste onion and eggplant slices with a little of the olive oil; set aside.
Baste red potato wedges with remaining olive oil; season with salt and pepper.
Barbecue vegetables for 15 to 20 minutes, turning over every now and then, until potatoes are brown and tender yet still firm inside.
As onions and eggplants cook faster, remove them from heat as soon as they are cooked.
Meanwhile, into a small bowl, mix together minced garlic and mayonnaise; reserve.
When done, remove wooden picks and transfer vegetables into a large bowl.
Carefully fold in ham dices and reserved garlic-mayonnaise mixture, salt, pepper and, if desired, cherry tomatoes, basil, oregano and/or crushed chiles.