Grilled Potato Salad with Parsley Pesto

1. 1

   Preheat the grill to medium.

2. 2

   In a large saucepan, add the potatoes and cover with water.

3. 3

   Salt the water and bring to a boil over medium heat.

4. 4

   Cook until slightly tender; about 15 to 20 minutes.

5. 5

   Remove the potatoes from the water to a bowl and let cool.

6. 6

   Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper.

7. 7

   Arrange on the preheated grill and mark for 1 to 2 minutes on each side.

8. 8

   Remove to a serving bowl and reserve.

9. 9

   In a small saute pan, toast the pine nuts over medium heat until lightly browned.

10. 10

    Remove from the heat and set aside.

11. 11

    Cook's Note: No need to oil the pan; pine nuts are coated with oil already.

12. 12

    Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor.

13. 13

    Pulse until the mixture forms a smooth paste.

14. 14

    Add to the potatoes and toss to coat well.

15. 15

    Serve at room temperature or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.