Grilled Potato Salad            

1 Envelop onion soup mix
1/3 c Olive oil or vegetable oil
2 tbs Red wine vinegar
1 ts Chopped garlic
2 lb Small red or all-purpose potatoes cut into 1-inch pieces.
2 medium Red or green sweet peppers, coarsely chopped
2 tbs Chopped fresh basil (or 1 teaspoon dried)
1/8 ts Freshly ground black pepper

Blend the onion soup mix, oil, vinegar, and garlic in a large bowl. Stir in the
potatoes and peppers. Grease a 30- by 18-inch piece of heavy-duty aluminum foil;
top with the potato mixture. Wrap the foil loosely around the mixture, making a
12- by 12-inch packet; seal the edges airtight with a double fold. Place the
packet on another 30- by 18 inch sheet of foil. Seal the edges airtight with a
double fold in the opposite direction. Grill for about 40 minutes, until the
potatoes are tender, shaking the package occasionally and turning over once.
Open the package and spoon the contents into a serving bowl. Toss with the
basil and pepper. Serve slightly warm or at room temperature.

To prepare in the oven: Preheat the oven to 450 degrees F. Prepare the foil
packet as above and place in a large baking pan on the bottom rack. Bake for 40
minutes, or until the potatoes are tender, turning the packet over once. Toss
and serve as above.

Makes about 8 servings.