Adding the grilled new potatoes to the dressing while they're still warm makes them extra flavorful.
2 pounds small red potatoes, halved
1/2 cup dry white wine
3 tablespoons distilled white vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt
1 small red onion, finely chopped
2 stalks celery, thinly sliced
1 tablespoon capers, rinsed and drained
2 red bell peppers, cut lengthwise into flat panels
1. Preheat the grill. Spray a grill topper with nonstick cooking spray.
2. In a large pot of boiling water, cook the potatoes until firm-tender, about 10 minutes. Drain.
3. Meanwhile, in a large bowl, whisk together the wine, vinegar, mustard, and salt. Stir in the onion, celery, and capers. Set aside.
4. Grill the potatoes and bell pepper panels, skin-side down, on the grill topper, covered, until the pepper skins are charred and the potatoes are cooked through, about 10 minutes. When cool enough to handle, peel the peppers and cut into 1/2-inch-wide strips. Add the peppers to the bowl of dressing.
5. Halve the potatoes again (into quarters) and add to the bowl of dressing. Toss to combine. Serve at room temperature or chilled. Makes 4 servings
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.