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Grilled Pesto Potato Salad

Makes: 8 servings
Prep 15 mins Cook 15 mins
Grilled Pesto Potato Salad
  • 3  pounds  medium-size red potatoes
  •  Olive oil cooking spray
  • 1/3  cup  white or golden balsamic vinegar
  • 1/4  cup  extra virgin olive oil
  • 1/2  teaspoon  sea salt
  • 3  cloves  garlic, minced
  •  Freshly ground pepper to taste
  • 1/3  cup  shredded Parmesan cheese
  • 1/4  cup  finely minced fresh basil
  • 1/4  cup  toasted pine nuts (optional)

1. Place potatoes in a large microwave-safe bowl; cover with lid or plastic wrap.

2. 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.

3. Grill over high heat for 5 to 7 minutes, turning occasionally, until grill lines are apparent.

4. Remove from grill and let cool.

5. 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.

6. Season with pepper, then cover and refrigerate until ready to serve.

7. Just before serving, toss with Parmesan cheese and basil, then sprinkle with pine nuts.

From the Test Kitchen
  • If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent.
Nutrition Facts (Grilled Pesto Potato Salad)
  • Servings Per Recipe 8,
  • cal. (kcal) 210,
  • Fat, total (g) 8,
  • chol. (mg) 5,
  • carb. (g) 29,
  • pro. (g) 5,
  • vit. C (mg) 35,
  • sodium (mg) 230,
  • Potassium (mg) 784,
  • Percent Daily Values are based on a 2,000 calorie diet

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