Grilled Pesto Potato Salad - Featured Recipe - CookingDistrict.com
Featured Recipes

Grilled Pesto Potato Salad

Categories: Salads, Side Plates, Vegetables, Vegetarian
Portions:
8
Step 1
3 lb • Medium red potatoes
• Olive oil cooking spray
1/3 cup • White or golden balsamic vinegar
1/4 cup • Extra-virgin olive oil
• Sea salt
3 • Garlic cloves • minced
• Freshly ground pepper • to taste
1/3 cup • Parmesan cheese - grated
1/4 cup • Basil - Fresh • finely minced
1/4 cup • Pine nuts - toasted
Place potatoes in a large microwave-safe bowl; cover with lid or plastic wrap. Note: If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent. Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave. When cool enough to handle, cut potatoes in half or quarters and spray liberally with olive oil spray. Grill over high heat for 5 to 7 minutes, turning occasionally, until grill lines are apparent. Remove from grill and let cool. Cut into bite-size pieces and place in a large bowl. Whisk together vinegar, oil, salt and garlic; pour over potatoes and toss lightly to coat. Season with pepper, then cover and refrigerate until ready to serve. Just before serving, toss with Parmesan cheese and basil, then sprinkle with pine nuts.
Nutritional Analysis
Calories210 
Protein5g
20
10%
Carbs
Fat8g
72
34%
Cholesterol5mg 
Sodium230mg 
Information is on a per portion basis.
Notes

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