2 to 3 pounds red potatoes, cut in half or quarters if large
3 to 4 celery stalks, sliced
1 medium onion, diced
olive oil
vinegar of choice, rice wine, apple cider, white, balsamic
salt, pepper, rosemary
Cover grill grate with foil and poke holes in it. Spray with nonstick cooking spray. When your grill is ready lay potatoes flat side down on foil. Cover grill. Cook about 20 to 30 minutes until fork tender and nicely browned. Halfway thru cooking, you can take tongs and turn them to the skin side. Season with salt and pepper. I like to lay fresh rosemary on the grill and let the potatoes absorb the flavor. Once the potatoes are done, toss in a bowl with the celery and onion. You can either mix olive oil and vinegar to taste and pour over or just sprinkle them directly on the potatoes and vegetables to coat and to taste. Season with salt and pepper. This is excellent served warm.
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