↞ recipe box start page
Category: Potato Salads
Prep Time: Cook Time: Total Time:
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.
view more member recipes
GRILLED-POTATO SALAD WITH PARSLEY PESTO
view my recipes
print
save
Category: Potato Salads
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled Pesto Potato Salad
by ICOOK2
3 pounds medium-size red potatoes olive oil cooking spray 1/3 cup white or golden balsamic vinegar 1/4 cup extra-virgin olive oil 1/2 tsp sea salt 3 cloves garlic, minced freshly ground black pe
by ICOOK2
3 pounds medium-size red potatoes olive oil cooking spray 1/3 cup white or golden balsamic vinegar 1/4 cup extra-virgin olive oil 1/2 tsp sea salt 3 cloves garlic, minced freshly ground black pe
Pesto Potato Salad
by sgre52160
6 lbs potatoes 1/2 cup green onions, minced 1 oz anchovy fillets, minced 1 tsp sugar 1/2 tsp salt 1/2 cup Balsamic vinegar 1/4 cup vegetable oil 3/4 cu
by sgre52160
6 lbs potatoes 1/2 cup green onions, minced 1 oz anchovy fillets, minced 1 tsp sugar 1/2 tsp salt 1/2 cup Balsamic vinegar 1/4 cup vegetable oil 3/4 cu
Pesto Potato Salad I
by sgre52160
Dressing: 1 cup mayonnaise 2 tbsp prepared pesto Salad: 4 cups peeled, diced potatoes, cooked 1/2 cup chopped celery, sliced green onions and diced red bell pepper 1 1/2 cups Havarti or Monter
by sgre52160
Dressing: 1 cup mayonnaise 2 tbsp prepared pesto Salad: 4 cups peeled, diced potatoes, cooked 1/2 cup chopped celery, sliced green onions and diced red bell pepper 1 1/2 cups Havarti or Monter
Pesto Potato Salad Ii
by sgre52160
4 cups small red-skinned potatoes 1 cup Basil Pesto Dressing (recipe follows) Cover potatoes with water, bring to a boil over medium-high heat and simmer until tender (15 to 17 minutes). Toss wit
by sgre52160
4 cups small red-skinned potatoes 1 cup Basil Pesto Dressing (recipe follows) Cover potatoes with water, bring to a boil over medium-high heat and simmer until tender (15 to 17 minutes). Toss wit
Pesto Potato Salad Iii
by sgre52160
1/2 cup pesto 1/4 cup red wine vinegar 2 lbs red potatoes cooked, peeled, cubed and cooled 4 large hard-boiled eggs peeled and finely chopped 1/2 cup pancetta bacon cooked and crumbled 1/2 c
by sgre52160
1/2 cup pesto 1/4 cup red wine vinegar 2 lbs red potatoes cooked, peeled, cubed and cooled 4 large hard-boiled eggs peeled and finely chopped 1/2 cup pancetta bacon cooked and crumbled 1/2 c
view more member recipes
related CDKitchen recipes
Pesto Beef Sandwich
Grilled Shrimp and Cilantro Pesto Pizza
Avocado Tomato Salad With Pesto Dressing
Penne Pesto Salad
Creamy Pesto Fish
Pesto Red Potato Salad
Grilled Pesto Lamb Or Pork Chops
Pesto Cream Veggie Dip
Pesto Orzo Salad with Shrimp and Artichokes
Deviled Pesto Eggs