Grilled Potato Salad with Parsley Pesto

Method:

1. 1

   Preheat the grill to medium.

2. 2

   In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes.

3. 3

   Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side.

4. 4

   Remove to a serving bowl and reserve.

5. 5

   In a small saute pan, toast the pine nuts over medium heat until lightly browned.

6. 6

   Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.

7. 7

   Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste.

8. 8

   Add to the potatoes and toss to coat well.

9. 9

   Serve at room temperature or cold.

Adapted from Foodnetwork