“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.
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Grilled Potato Salad with Pesto Vinaigrette
Large potatoes work best for this picnic-perfect recipe. Serve warm or at room temperature.
Loading ...July 3rd, 2007
Recipe by Leeanne Wright
Servings
Makes 4 to 6 servingsPrep Time
Prep & cooking time: 20 minutesIngredients
Directions
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.
Nutrients Per Serving
(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.
Photo by Jim Norton
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