Lemony Grilled Potato Salad
Recipe Type: side dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
A mayo-less potato salad that's made on the grill!
  • 2 pounds small Yukon gold potatoes
  • 3 tbsp extra-virgin olive oil, divided
  • 1 small red onion, cut into ½-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
  • ¾ tsp salt
  • ¼ tsp freshly ground black pepper
  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 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.
  3. 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.
  4. 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.
from Cooking Light June 2012
Recipe by Honest Cooking at https://honestcooking.com/cooking-the-magazines-lemony-grilled-potato-salad/