Lemony Grilled Potato Salad

Lemony Grilled Potato Salad Recipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Grilling the vegetables brings unexpected smokiness to a familiar picnic staple.

Yield:

Serves 6 (serving size: 1 cup)

Recipe from

Recipe Time

Hands-on: 46 Minutes
Total: 56 Minutes

Nutritional Information

Calories 202
Fat 6.9 g
Satfat 1 g
Monofat 4.9 g
Polyfat 0.7 g
Protein 4.1 g
Carbohydrate 30.4 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 320 mg
Calcium 10 mg

Ingredients

2 pounds small Yukon gold potatoes
3 tablespoons extra-virgin olive oil, divided
1 small red onion, cut into 1/2-inch-thick slices
1 red bell pepper, cut in half and seeded
Cooking spray
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
3 tablespoons fresh lemon juice
1 teaspoon capers
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat grill to medium-high heat.

2. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool slightly. Cut potatoes in half. Combine potatoes and 2 teaspoons oil in a large bowl, and toss well to coat.

3. Brush onion and bell pepper evenly with 1 teaspoon oil. Place potatoes, onion, and bell pepper on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Remove vegetables from grill; cool slightly. Cut bell pepper into thin strips. Cut onion slices into quarters.

4. Combine remaining 2 tablespoons olive oil, basil, and remaining ingredients in a large bowl, stirring with a whisk. Add vegetables to bowl; toss to coat.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

June 2012
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