Grilled Red Pepper Potato Salad

Ingredients

• 5 pounds Bag Of Red Skinned Potatoes, Rinsed
• ½ cups Extra Virgin Olive Oil, Plus More To Coat Potatoes
• ¼ cups Balsamic Vinegar
• ¼ cups Parsley Leaves, Packed Lightly
• ¼ cups Basil Leaves, Packed Lightly, Plus 1 Tablespoon Chopped
• 1 teaspoon Dijon Mustard
• 3 cloves Garlic
• 12 pieces Mini Sweet Red, Orange, Or Yellow Peppers (3 Larger Bell Peppers Can Be Substituted If You Can’t Find Mini Sweet Peppers)
• 1 bunch Scallions
• 1 teaspoon Sea Salt (or To Taste)
• 2 teaspoons Fresh Ground Pepper, Or To Taste

Preparation Instructions

1. Boil potatoes until they are tender enough to be pierced with a fork (about 20-30 minutes).

2. Meanwhile, preheat your grill to medium hight heat (350-400 degrees F). Drain the potatoes and slice them in 1/4” pieces. Lightly coat them in olive oil. Grill the potatoes, peppers and scallions until nice charmarks form. There will be a lot of potatoes to grill so I suggest doing them in batches. I did the veggies first and then did the potatoes.

3. Next, combine all the dressing ingredients (1/2 cup olive oil, balsamic vinegar, parsley, 1/4 cup basil leaves, mustard, and garlic) with an immersion blender of food processor.

4. Chop the potatoes into smaller pieces and put in a large bowl. Discard the stems and slice the peppers and scallions and put into the bowl.

5. Add the dressing to the potato/veggie mixture and stir until uniformly mixed. Add the chopped basil and season liberally with sea salt and fresh ground pepper to taste. Refrigerate until ready to serve. This can also be served warm after it has been made.

Congrats, you have just made your first grilled, healthy potato salad! Enjoy as your friends rave about this dish and you are the star of the cookout!