Grilled Potato Salad with Parsley Pesto (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds fingerling potatoes, cut in 1/2 lengthwise |
water |
1 tablespoon salt, plus 1 teaspoon, plus more for potato water |
6 tablespoons olive oil, divided |
1 tablespoon coarsely ground black pepper, plus 1 teaspoon |
1/4 cup pine nuts |
1 1/2 cups fresh parsley leaves |
2 tablespoons fresh oregano leaves |
1 tablespoon lemon juice |
1 tablespoon chopped garlic |
1 tablespoon capers |
Directions:
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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