Grilled Potato Slaw

Course : Coleslaws
Serves: 4
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1/2 cup wish-bone olive oil classics red wine vinaigrette dressing
2 pounds small red or all-purpose potatoes -- cut into 1-inch pieces
3 cups shredded green or red cabbage
4 medium green onions -- cut into 1-inch pieces
1 teaspoon garlic chopped
1/2 teaspoon salt
2 tablespoons chopped fresh parsley -- (optional)
1/4 teaspoon pepper

Preparation / Directions:

In large bowl, combine olive oil classics red wine vinaigrette dressing, potatoes, cabbage, onions, garlic and salt. Cover and marinate in refrigerator at least 30 minutes. Grease a 30 x 18-inch sheet of heavy-duty aluminum foil; top with potato mixture. Wrap foil loosely around potato mixture, making a packet approximately 12 x 12-inches; seal edges airtight with double fold. Grill OR on large baking sheet bake at 450`, 45 minutes or until potatoes are tender, shaking package occasionally. Carefully open foil and spoon into serving bowl; toss with parsley and pepper. Serve warm or at room temperature. Makes about 8 servings.

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