I thought this tasted excellent, and was beautiful, but was very time intensive to grill all the ingredients (I used fingerling potatoes which were super small, as well as purple new potatoes - delicious and color made it look lovely, but meant I had to grill a million tiny pieces!). It came together wonderfully in the end; would make again with the caveat of knowing its not a quick week night dish.
Lemony Grilled Potato Salad
More From Cooking Light
Total: 56 Minutes
- Calories: 202
- Fat: 6.9g
- Saturated fat: 1g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 0.7g
- Protein: 4.1g
- Carbohydrate: 30.4g
- Fiber: 2.6g
- Cholesterol: 0.0mg
- Iron: 1.5mg
- Sodium: 320mg
- Calcium: 10mg
- 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
- 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.
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