Lemony Grilled Potato Salad

By á-2233

Cooking Light Recipe
Calories: 202
Fat: 6.9g
Saturated fat: 1g
Monounsaturated fat: 4.9g
Polyunsaturated fat: 0.7g
Protein: 4.1g
Carbohydrate: 30.4g
Fiber: 2.6g
Cholesterol: 0.0mg
Iron: 1.5mg
Sodium: 320mg
Calcium: 10mg

Ingredients

• 2 pounds small Yukon gold potatoes
• 3 tablespoons 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 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 3 tablespoons fresh lemon juice
• 1 teaspoon capers
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Preparation time 46mins
Cooking time 56mins

Preparation

Step 1

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 15 minutes or until tender; drain. Cool slightly. Cut potatoes in half. Combine potatoes and 2 teaspoons oil in a large bowl, and toss well to coat.

3. Brush onion and bell pepper evenly with 1 teaspoon oil. Place potatoes, onion, and bell pepper on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Remove vegetables from grill; cool slightly. Cut bell pepper into thin strips. Cut onion slices into quarters.

4. Combine remaining 2 tablespoons olive oil, basil, and remaining ingredients in a large bowl, stirring with a whisk. Add vegetables to bowl; toss to coat.