Recipe: Grilled Potato Salad with White Balsamic Dressing

GRILLED POTATO SALAD

FOR THE POTOATES:
6 Yukon gold potatoes
2 red peppers, quartered*
2 tbsp extra-virgin olive oil (30 ml)
2 tbsp chopped fresh basil (30 ml)
1 tbsp chopped fresh rosemary (15 ml)
1/4 tsp each salt and pepper (1 ml)
WHITE BALSAMIC DRESSING:
1/4 cup extra-virgin olive oil (50 ml)
2 tbsp white balsamic vinegar (30 ml)
2 tbsp chopped sun-dried tomatoes in oil, drained (30 ml)
1 clove garlic, minced
FOR THE SALAD:
1/3 cup halved pitted kalamata olives (75 ml)
2 tbsp chopped fresh basil (30 ml)
capers 1 tbsp (15 ml)

TO PREPARE THE POTATOES:
Cut each potato into 8 wedges. Place in a large bowl with red peppers. Add oil, basil, rosemary, salt and pepper and toss to coat well.

Place potato wedges and peppers on greased grill over medium-high heat and grill for about 20 minutes, turning once, or until golden and tender. Thinly slice red peppers and return to bowl with grilled potato wedges.

to make the White Balsamic Dressing:
Meanwhile, whisk together oil, vinegar, tomatoes and garlic.

TO PREPARE THE SALAD:
Pour the dressing over grilled potatoes and peppers. Add olives, basil and capers. Toss gently to combine.

Serve warm or cover and refrigerate for up to 2 days. Bring to room temperature and toss well before serving.

*You can substitute 1 jar (340 mL) roasted red peppers, drained and sliced, for the 2 red peppers.

Makes 6 to 8 servings
Source: Ontario Potato Board