It is a great time to gather around the grill with friends and family and celebrate with the best kinds of summer foods.

Whether you use propane or charcoal, a small hibachi, a kettle style grill or a grill with all the latest grilling technology, you will be part of the ongoing celebration of National Grilling Month. You can cook just about anything on the grill, so don’t confine yourself to burgers and hot dogs. Use grilling baskets, trays, planks, or foil packets to create delicious full course meals.

A family favorite meal that my Grill Master cooks up is a protein; steak, chicken or fish, a grilled potato salad, assorted grilled vegetables and for dessert grilled peaches served over ice cream, topped with a little brown sugar.

Start each meal preparation with clean grates, which makes all the difference when cooking your food. Heat up the grill; give it a good scrub with a quality grill brush. You do not want any of the bristles coming off and cooking into your food. Lightly brush the grate with vegetable oil to create a non-stick surface. Season your foods liberally, start grilling.

Give this recipe a try at your next gathering.

Linda’s Favorite Grilled Potato Salad

• 1 ½  lbs. small potatoes
• 5 TBSP Olive Oil
• 1 TBSP Minced Rosemary or 1 Tsp Dried Rosemary
• 2 TBSP White Wine
• 3 TBSP Mayo
• 1TBSP Dijon Mustard
• 2 medium Scallions- chopped
• 3 TBSP Minced Parsley
• Salt Pepper to taste
• Mix Olive Oil and Rosemary – set aside
• Mix wine, Mayo mustard, scallion, parsley, salt and pepper to taste set aside
• Boil potatoes until just tender- cut in half
• Drizzle Rosemary oil over potatoes and put potatoes in a grill sheet or basket or cut side down on hot grill, turning frequently until tender and brown in spots
•  Put in bowl and toss with mayo mixture

Enjoy!