Shelly's Recipe

GRILLED-POTATO SALAD WITH PARSLEY PESTO

Category: Potato Salads

1 1/2 lbs fingerling potatoes, cut in half lengthwise
4 tsp salt plus more for potato water (divided use)
6 tbsp olive oil (divided use)
4 tsp coarsely ground black pepper (divided use)
1/4 cup pine nuts
1 1/2 cups fresh parsley leaves
2 tbsp fresh oregano leaves
1 tbsp lemon juice
1 tbsp chopped garlic
1 tbsp capers

Preheat the grill to medium.

Put the potatoes in a large saucepan 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 the potatoes with 3 tbsp of olive oil, 1 tbsp of salt and 1 tbsp of pepper. Arrange on the preheated grill and grill for a couple of minutes on each side. Remove to a serving bowl and reserve.

In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside.

In a food processor, place the parsley, oregano, lemon juice, garlic, capers, 1 tsp each of salt and pepper, remaining 3 tbsp olive oil and the pine nuts. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold. Serves 4.