Grilled Potato Salad

2 Tbsp. Watkins Onion Soup & Gravy Base
1 teas. Watkins Potato Salad Seasoning
1/3 Cup Watkins Original Grapeseed Oil
2 Tbsp. Red Wine Vinegar
1/2 teas. Watkins Garlic Granules
2 Pounds Small Red or All Purpose Potatoes, cut into 1 inch cubes
1 teas. Watkins Basil
Freshly Watkins Black Pepper (to taste)

In large bowl, blend soup mix, oil, vinegar and garlic; stir in potatoes. Grease 30 x 18 inch sheet of heavy duty aluminum foil; top with potato mixture. Wrap foil loosely around mixture, sealing edges airtight with double fold. Place on another sheet of 30 x 18 inch foil; seal edges with double fold in opposite direction. Grill, shaking package occasionally and turning package once, 40 minutes so or until potatoes are tender. Spoon into serving bowl and toss with basil and pepper. Serve slightly warm or at room temperature. Makes 4 servings.

Oven Method: Preheat oven to 450ºF. Prepare foil packet as above. Place in large baking pan on bottom rack and bake, turning packet once, 40 minutes or until potatoes are tender. Toss and serve as above.

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