Every time I plan to get on an airplane, I’m forced with a choice: do I refrain from all liquids before and during the flight, resulting in dehydration, or do I come to terms with being “that girl” that gets up every hour to use the airplane restroom? More often than not, I do my best to secure an aisle seat, make those frequent trips to the restroom, and try not to think about how gross airplane bathrooms are.
Enough potty talk, and onto potato salad, eh? I saw this recipe in Cooking Light shortly after we’d enjoyed the Red Potatoes with Feta, Mint, and Olives, and was intrigued to find yet another mayo-less potato salad. This one had a completely different flavor profile—served warm with a lemony vinaigrette and the inclusion of peppers and onions—but, much like the other, was immediately added to my “summer BBQ” list. It was easy to prepare and quick to make, though I kept the vegetables on the grill much longer than the directions stated in an attempt to get those gorgeous grill marks they had in Cooking Light’s photos. We actually used an indoor grill (probably the reason for the lack of grill marks) because the outdoor grill was occupied with BBQ chicken and this worked perfectly.

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
Ingredients:
-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
-cooking spray
-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

Directions:
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.