Grilled Potato Salad with Pesto Vinaigrette
serves:Makes 4 to 6 servings
time:Prep & cooking time: 20 minutes
- 2 lbs white potatoes, peeled and cut into 3/4-inch rounds
- 6 tbsp olive oil, divided
- 1/2 cup finely chopped red onion
- 1 pint grape tomatoes, cut in half
- 1 tbsp Dijon mustard
- 3 tbsp lemon juice
- 1/4 cup pesto
- Preheat barbecue to high.
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10 minutes, then drain.
- In a bowl, toss potatoes with 2 tbsp oil, salt and pepper.
- Grill potatoes until lightly charred with grill marks on each side, about 5 minutes.
- Cut potatoes into bite-size pieces and transfer to serving bowl. Add onions and tomatoes.
- Whisk together remaining ingredients in a small bowl and pour over potatoes. Stir to combine. Season with additional salt and pepper, if required.










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