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Lemony Grilled Potato Salad

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on time 46 mins
Total time 56 mins
Yield Serves 6 (serving size: 1 cup)
Grilling the vegetables brings unexpected smokiness to a familiar picnic staple.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.