This mayo-free grilled potato salad is tossed in a homemade scallion pesto. It's herby, full of flavor, and perfect for the summer grilling season. It's easy to make and it's ready in just 45 minutes!
Ingredients
2lbsmall potatoes
1mediumred onion, thickly sliced
2tablespoonsoil
1teaspoonsea salt
¼ cupsliced basil leaves
Scallion Pesto
½ cupolive oil
¼ cupchopped green onions, green parts only
¼ cupbasil leaves
2tablespoonslemon juice, fresh is best
2tablespoonsparmesan cheese
1clovegarlic
Instructions
Place the potatoes in a medium-size pot, add enough cold water to cover them, then bring them to a boil over high heat. Reduce the heat to medium and boil the potatoes for 10-15 minutes, or until they can be pierced with a toothpick. Remove them from the heat, drain, and set them aside to cool.
2 lb small potatoes
While the potatoes are cooking, prepare the pesto. Combine the pesto ingredients in a small food processor or blender and blend on medium speed until mostly smooth. Taste and salt as needed.
½ cup olive oil, ¼ cup chopped green onions, 2 tablespoons lemon juice, 2 tablespoons parmesan cheese, 1 clove garlic, ¼ cup basil leaves
Preheat your BBQ to medium-high heat. Once the potatoes are cool enough to handle, cut them in half and put them into a medium-sized bowl. Add the red onion, oil, salt, and 2 tablespoons of the pesto and toss to coat.
1 medium red onion, 2 tablespoons oil, 1 teaspoon sea salt
Grill the potatoes and onions for about 5 minutes, until they begin to char.
Transfer the potatoes and onions to a bowl and toss with the scallion pesto and sliced basil leaves.