Description
Fresh and flavorful grilled lemon potato salad with red, white, and blue potatoes, grilled veggies, and a bright lemon-herb dressing—perfect for summer BBQs!
Ingredients
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2 lbs small potatoes (red, white, and blue or yellow creamers)
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1 tbsp extra virgin olive oil
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Salt and ground black pepper, to taste
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1 red bell pepper, cored and halved
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1 red onion, peeled and sliced into rounds
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2 tbsp extra virgin olive oil (for dressing)
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3 tbsp fresh basil, chopped
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2 tbsp fresh chives, chopped
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3 tbsp lemon juice
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1 tsp drained capers
Instructions
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Place potatoes in a saucepan, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain and cool until cool enough to handle.
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Slice potatoes in half, drizzle with 1 tbsp olive oil, salt, and pepper. Set aside.
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Preheat grill to medium-high. Grill potatoes, red pepper, and onion for about 5 minutes per side until tender and charred.
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Dice cooled peppers and onions. In a bowl, combine potatoes, peppers, onions, 2 tbsp olive oil, basil, chives, lemon juice, and capers. Toss well and season with salt and pepper to taste.
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Serve warm or chill overnight for a refreshing cold salad.
- Prep Time: 10
- Cook Time: 35