This has absolutely nothing to do with this potato salad, except that I’m writing this while on a flight from Seattle to Chicago. One and a half hours down, two bathroom trips in, and two and a half hours to go. As you can see, I’ve been cursed with a miniature bladder.
Now excuse me while I go make another trip to the airplane restroom…I’ll leave you to make this potato salad and see for yourself how good it is!
One Year Ago: Prosciutto, Mozzarella, Tomato, and Basil Panini
Two Years Ago: Mini Zucchini Cakes with Walnuts
Lemony Grilled Potato Salad
from Cooking Light June 2012
-2 pounds small Yukon gold potatoes
-3 tbsp extra-virgin olive oil, divided
-1 small red onion, cut into 1/2-inch thick slices
-1 red bell pepper, cut in half and seeded
-3 tbsp chopped fresh basil
-2 tbsp chopped fresh chives (I subbed rosemary)
-3 tbsp fresh lemon juice
-1 tsp capers
-3/4 tsp salt
-1/4 tsp freshly ground black pepper
1. Preheat grill to medium-high heat.
2. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender. Drain and allow to cool slightly. Cut potatoes in half. Toss potatoes with 2 tsp of oil in a large bowl, tossing to coat.
3. Brush onion and bell pepper with 1 tsp oil. Place potatoes, onion, and bell pepper on a grill rack coated with cooking spray. Grill for 5 minutes on each side, until tender. Remove vegetables from the grill and cool slightly. Cut bell pepper into strips and onion into quarters.
4. Toss remaining 2 tbsp olive oil with herbs, capers, lemon juice, salt, and pepper in a large bowl, whisking to combine. Add vegetables to the bowl and toss to coat.