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Grilled Pesto, Pine Nut Potato Salad Recipe

Grilled Pesto, Pine Nut Potato Salad Recipe

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Ingredients:

Serving

1 head radicchio, cut in quarters
1 large onion, cut in thick slices
olive oil
salt and pepper
1 1/2 lbs red potatoes, cut in 1/2-inch thick slices for grilling (skins on )
4 scallions, fine chopped
1/2 cup celery , include the leafs, fine chopped
3 tbsp pine nuts, toasted and chopped
olive oil
salt
pepper
1/4 cup mayonnaise
1/4 cup pesto sauce (store bought is fine or you can make your own )
1 lemon, cut in wedges (squeeze 1 lemon wedge over the potatoes)

Directions:

Dressing - I make this first and just set to the side as I get ready to grill the vegetables.
Pine Nuts - In a small dry sauce pan, add the pine nuts and heat to medium high. Toast the nuts until they begin to get lightly brown. You can smell the nuts when they become toasted. Watch them, they don't take long and you don't want them to burn. Remove to a small plate or paper towel to cool. They are done.
Potatoes, Onion and Radicchio - Simply brush the potato slices, radicchio and onion slices with olive oil and season with salt and pepper. Grill on medium heat (inside or outside grill) until the potatoes are fork tender but not falling apart, the onion slices are golden brown and tender and the radicchio gets a nice sear and becomes slightly tender but not soft, you still want a crisp texture.
Radicchio and Onions - Chop up the onions and the radicchio. Toss together in a medium size bowl with a little salt and pepper if needed, and just a drizzle of olive oil. NOT too much, just a light drizzle (optional). Transfer to a large serving bowl or platter.
Salad - To that same bowl you used for the radicchio, add the potatoes, celery, scallions and 1/2 of the dressing and toss. The potatoes will break up slightly as you toss the salad. Add as much dressing as you like. I don't like too much dressing, but add what you like.
Serve - Add the creamy potato salad over the radicchio and onions and finish with the pine nuts. I often drizzle a little olive oil on top as a garnish. Squeeze a lemon wedge and put the others around the salad.
Note: As I said, warm, room temp or chilled - it is a great twist on a traditional potato salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	183.56 Kcal (769 kJ)
Calories from fat	99.06 Kcal
		% Daily Value*
Total Fat	11.01g	17%
Cholesterol	5.85mg	2%
Sodium	125.67mg	5%
Potassium	299.5mg	6%
Total Carbs	18.68g	6%
Sugars	6.5g	26%
Dietary Fiber	3.59g	14%
Protein	3.11g	6%
Vitamin C	15mg	25%
Vitamin A	0.9mg	28%
Iron	1.1mg	6%
Calcium	80.3mg	8%

Amount Per 100 g
Calories	134.08 Kcal (561 kJ)
Calories from fat	72.36 Kcal
		% Daily Value*
Total Fat	8.04g	17%
Cholesterol	4.27mg	2%
Sodium	91.8mg	5%
Potassium	218.77mg	6%
Total Carbs	13.64g	6%
Sugars	4.75g	26%
Dietary Fiber	2.62g	14%
Protein	2.27g	6%
Vitamin C	11mg	25%
Vitamin A	0.6mg	28%
Iron	0.8mg	6%
Calcium	58.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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