Lemony Grilled Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Grilling the vegetables brings unexpected smokiness to a familiar picnic staple. Ingredients:
2 pounds small yukon gold potatoes |
3 tablespoons extra-virgin olive oil, divided |
1 small red onion, cut into 1/2-inch-thick slices |
1 red bell pepper, cut in half and seeded |
cooking spray |
3 tablespoons chopped fresh basil |
2 tablespoons chopped fresh chives |
3 tablespoons fresh lemon juice |
1 teaspoon capers |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat grill to medium-high heat.
2. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool slightly. Cut potatoes in half. Combine potatoes and 2 teaspoons oil in a large bowl, and toss well to coat.
3. Brush onion and bell pepper evenly with 1 teaspoon oil. Place potatoes, onion, and bell pepper on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Remove vegetables from grill; cool slightly. Cut bell pepper into thin strips. Cut onion slices into quarters.
4. Combine remaining 2 tablespoons olive oil, basil, and remaining ingredients in a large bowl, stirring with a whisk. Add vegetables to bowl; toss to coat.
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