Description
A mayo-less potato salad that’s made on the grill!
Ingredients
Scale
- 2 pounds small Yukon gold potatoes
- 3 tbsp 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 tbsp chopped fresh basil
- 2 tbsp chopped fresh chives (I subbed rosemary)
- 3 tbsp fresh lemon juice
- 1 tsp capers
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat grill to medium-high heat.
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender. Drain and allow to cool slightly. Cut potatoes in half. Toss potatoes with 2 tsp of oil in a large bowl, tossing to coat.
- Brush onion and bell pepper with 1 tsp oil. Place potatoes, onion, and bell pepper on a grill rack coated with cooking spray. Grill for 5 minutes on each side, until tender. Remove vegetables from the grill and cool slightly. Cut bell pepper into strips and onion into quarters.
- Toss remaining 2 tbsp olive oil with herbs, capers, lemon juice, salt, and pepper in a large bowl, whisking to combine. Add vegetables to the bowl and toss to coat.
Notes
from Cooking Light June 2012
- Prep Time: 15 mins
- Cook Time: 30 mins