Lemony Grilled Potato Salad

By mirelsonp

Ingredients

• 2 lbs 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
• 3 Tbsp fresh lemon juice
• 1 tsp capers
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper

Details

Servings 6

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.