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

serves:Makes 4 to 6 servings

time:Prep & cooking time: 20 minutes

Ingredients

• 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

Directions

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.

“Both my husband and I loved the taste, and I loved the simplicity of the recipe and the ingredients. Neither of my boys really enjoyed it—they didn’t like the red onion.”
Sharon DeVellis, mom of Adam, 5 and LIAM, 2 1/2, OAKVILLE, ONT.

(1/6 recipe): 293.5 calories, 19.0 g fat, 47.5 mg calcium, 296 mg sodium, 28.3 g carbohydrates, 3.1 g fibre, 4.6 g protein; excellent source of vitamin B12; good source of vitamin C, folate and magnesium.