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Grilled-Potato Salad with Parsley Pesto


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Ok on with tonight’s recipe.  This is a great little potato salad.  I like it because it’s not just the usual potato salad.  The pine nuts give it a nutty crunch for a change in texture vs. the potatoes.  The nice pesto adds the real kick to this dish.  Try this one in place of your regular potato salad for your next cookout.  I’ll be making this one over thee Labor Day Weekend to go with whatever winds up on the grill.

Grilled-Potato Salad with Parsley Pesto


  • 1 1/2 pounds fingerling potatoes, cut in half lengthwise
  • 4 teaspoons salt, plus more to salt the potato water
  • 6 tablespoons olive oil (divided use)
  • 4 teaspoons coarsely ground black pepper (divided use)
  • 1/4 cup pine nuts
  • 1 1/2 cups fresh parsley leaves
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped garlic
  • 1 tablespoon capers


Put the potatoes in a large saucepan and cover with water.  Salt the water and bring to a boil over medium heat.  Cook until slightly tender, about 15 to 20 minutes.  Remove the potatoes from the water to a bowl and let cool.

Preheat the grill to medium heat.

Season the potatoes with 3 tablespoons of olive oil, tablespoon of salt and 1 tablespoon of pepper.  Arrange on the grill and cook for a couple of minutes on each side.  Remove to a serving bowl and reserve.

In a small saute’ pan, toast the pine nuts over medium heat until lightly browned.  Remove from heat and set aside.

In a food processor, place the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon each of salt and pepper, remaining 3 tablespoons of olive oil and the pine nuts.  Pulse until the mixture forms a smooth paste.  Add to the potatoes and toss to coat well.  Taste and re-season.  Serve at room temperature or cold.  Serves 4.  Enjoy!

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Categories : Soups and Salads

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