Grilled Potato Salad with Pesto Vinaigrette

Large potatoes work best for this picnic-perfect recipe. Serve warm or at room temperature.
Originally published July, 2007
Recipe by Leeanne Wright
Photo by Jim Norton

• 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

1. Preheat barbecue to high.
2. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10 minutes, then drain.
3. In a bowl, toss potatoes with 2 tbsp oil, salt and pepper.
4. Grill potatoes until lightly charred with grill marks on each side, about 5 minutes.
5. Cut potatoes into bite-size pieces and transfer to serving bowl. Add onions and tomatoes.
6. Whisk together remaining ingredients in a small bowl and pour over potatoes. Stir to combine. Season with additional salt and pepper, if required.