- 1 envelope dry onion soup mix
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, finely chopped
- 2 pounds small red or all-purpose potatoes, cut into 1-inch cubes
- 1 tablespoon chopped fresh basil
- ground black pepper
- 1 lemon pepper turkey tenderloin
- In large bowl, combine soup mix, olive oil, vinegar and 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 airtight with double fold in opposite direction.
- Grill, shaking package occasionally and turning package once, 40 minutes or until potatoes are tender place into serving bow and toss with basil and pepper.
- Serve slightly warm or at room temperature. Prepare turkey as per directions on label. Cut each turkey tenderloin into slices and serve along side the potato salad.