Description
A delicious mayo-less potato salad made on the grill, perfect for summer BBQs with a tangy lemony vinaigrette.
Ingredients
Units
- 2 pounds small red potatoes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the grill to medium-high heat.
- Toss the potatoes, bell peppers, and onion with olive oil, salt, and pepper.
- Grill the vegetables for about 10-15 minutes, turning occasionally, until tender and grill marks appear.
- In a small bowl, whisk together lemon juice, Dijon mustard, and honey.
- Remove vegetables from the grill and place in a large bowl.
- Pour the lemon vinaigrette over the grilled vegetables and toss to coat.
- Garnish with fresh parsley before serving.
Notes
from Cooking Light June 2012
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 6
- Carbohydrates: 35
- Fiber: 4
- Protein: 4