Grilled Red Pepper Potato Salad
Ingredients
The salad
-
5
lb
red potatoes
-
12
pieces
mini sweet red/orange/yellow peppers
-
1
bunch
scallions
-
to taste
sea salt
-
to taste
fresh ground pepper
-
1
tbsp
basil, chopped
The dressing
-
½
cup
extra-virgin olive oil
-
¼
cup
balsamic vinegar
-
¼
cup
parsley leaves
-
¼
cup
basil leaves
-
1
teaspoon
Dijon mustard
-
3
cloves
garlic
Instructions
- Boil the potatoes until tender, about 20-30 minutes.
- Preheat the grill to medium-high heat (350-400 degrees). Drain and slice the potatoes into ¼ inch pieces, then lightly coat with olive oil.
- Grill the potatoes, peppers, and scallions until char marks form, doing them in batches if necessary.
- Combine all dressing ingredients using an immersion blender or food processor.
- Chop the grilled potatoes into smaller pieces and place them in a large bowl. Discard the stems and slice the peppers and scallions, adding them to the bowl.
- Add the dressing to the potato and vegetable mixture, stirring until well mixed. Season with chopped basil, sea salt, and pepper to taste. Refrigerate until ready to serve or serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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