Grilled Potato And Parsley Pesto Salad Food

PESTO POTATO SALAD

Steps:

• Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
• Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.

GRILLED POTATO AND PARSLEY PESTO SALAD

Steps:

• Add the potatoes to a large pot and cover with salted cold water. Bring to the boil and cook until just tender, about 5 or 6 minutes. Drain potatoes in colander in the sink, transfer into large bowl and allow to cool slightly. Season with ½ of the olive oil, salt and black pepper to taste. Toss to coat. Preheat the BBQ or grill. Make the parsley pesto: Toast pine nuts in a toaster oven at 350℉ (180℃) F for about 5 to 8 minutes, watch carefully, and do not let burn. Into a food processor, add the oregano, lemon juice, garlic, parsley, the remaining ½ of the olive oil, pine nuts and salt and black pepper to taste. Pulse until mixture forms chunky paste, scrape down the sides of the food processor and continue processing (scraping down the sides as needed) until you reach your desired consistency. Using tongs place potatoes on grill and cook for 2 minutes on each side until slightly charred. Add to potatoes and toss until well coated. Cut potatoes in half if desired. Serve at room temperature. Note: The parsley pesto is also great not only potatoes but also on pasta or other veggies.

GRILLED POTATO SALAD

Steps:

• For the potatoes: Preheat a grill pan over medium-high heat. Place the potato slices in a large bowl and toss with the olive oil, salt and pepper. In batches, grill the potatoes until cooked through and golden, about 4 minutes per side. Transfer to a large serving bowl and set aside to cool while you make the dressing.
• For the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil and Parmesan. Pour the dressing over the potatoes, then add the basil and parsley, and toss gently to coat. Garnish with shaved Parmesan, and serve.

TANGY PESTO POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
• Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.