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Grilled Potato Salad with Basil Salsa Verde

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READ REVIEWS ()

35 mins total
15 mins prep

Recipe Filed Under
Potato, Vegetable, Barbecue & Grilling, Easy, Gluten Free, Vegetarian, Salad, Side Dish, Cookout, Picnic, Summer

Provided By: Slashfood

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Ingredients

Serves:

1 cup loosely packed basil leaves

1/2 cup loosely packed flat leaf parsley

1 large clove garlic, peeled and roughly chopped

3 tablespoons capers, drained

1 tablespoon Dijon mustard

Juice from 1 lemon

1/3 cup olive oil

Directions

FIRST: In a large pot of boiling water, add 1 tablespoon of salt and potatoes. Boil until about 3/4 way cooked, about 12 minutes. Drain and let cool.

NEXT: While potatoes are cooking, combine basil, parsley, garlic, capers, and mustard in a food processor or blender. Process until almost smooth. With motor running, slowly pour in oil and lemon juice and combine well. Season with freshly ground black pepper and set aside.

LAST: Pre-heat grill to medium-high heat. Slice potatoes into 1/2 inch rounds and brush both sides of potatoes and squash with oil. Grill for 2-3 minutes per side, until potatoes are golden brown and squash is tender. Toss with 1/3 cup of salsa verde and serve.