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Grilled potato salad with parsley pesto

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyEasy
630g fingerling potatoes, cut in 1/2 lengthwise
Water
1 tbsp salt, plus 1 tsp, plus more for potato water
6 tbsp olive oil, divided
1 tbsp coarsely ground black pepper, plus 1 teaspoon
25g pine nuts
40g fresh parsley leaves
2 tbsp fresh oregano leaves
1 tbsp lemon juice
1 tbsp chopped garlic
1 tbsp capers
1) Preheat the grill to medium.

2) In a large saucepan, add the potatoes 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. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.

3) In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.

4) Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold.

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