Grilled Potato Salad with Parsley Pesto (see recipe below!)
Nothin’ beats a relaxing Sunday. Jay and I were able to take care of a few things around the house, and I was finally able to finish my book, The End of Overeating. Considering I started reading it almost 3 months ago, it was about time! It was a pretty interesting book, and I plan on having a little review of it for you all tomorrow.
I pretty much grazed along throughout the afternoon, snacking on a handful of almonds, a carrot, and some pretzels. I did snap a photo of one of my eats, which was a plain flavored Chobani mixed with a little leftover fruit salsa. I don’t know how much longer the fruit salsa is going to last for, so I figured I’d try to get the most out of it.
“Fruit on the Top” yogurt
A New Recipe!
This afternoon, I also prepared a new dish with the red potatoes and fresh parsley that I picked up from the Farmers Market yesterday. After searching the internet for a winning parsley-potato salad, I finally found one that I thought would do the trick.
First, I sliced up the potatoes and boiled them until they were partially tender. Then, the slices got a little grilling action!
While the potatoes were boiling, I also toasted up some pine nuts…
…and got the rest of the ingredients ready for the parsley pesto: fresh parsley leaves, oregano, garlic, lemon juice, S&P.
Then the pine nuts, parsley mixture, and some olive oil went into the food processor to get friendly. After adding about 1 tbsp of olive oil I suddenly realized my bottle was empty! So unfortunately, my pesto wasn’t as smooth as I would have expected, but the flavor was absolutely fantastic.
After the pesto was all incorporated, THIS:
Turned into THIS:
I made a few slight modifications to the original recipe, but I still think it came out amazing! If you want to check out the original recipe, you can find it here.
Grilled Potato Salad with Parsley Pesto
- 1 1/2 pounds red potatoes, cut in 1/2 inch slices
- 1/2 tablespoon salt, plus 1 teaspoon, plus more for potato water
- 4 tablespoons olive oil, divided
- 1/2 tablespoon coarsely ground black pepper, plus 1 teaspoon
- 1/4 cup pine nuts
- 1 1/2 cups fresh parsley leaves
- 1 tablespoons dried oregano leaves
- 1 tablespoon lemon juice
- 1 tablespoon chopped garlic
Preheat a grill to medium.
In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 2 tablespoons of olive oil, 1/2 tablespoon of salt and 1/2 tablespoon of pepper. Arrange the potatoes on the preheated grill and cook for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.
In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside.
Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 2-3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold.
I kept things nice and simple for dinner and put together some fresh salads to go along with our potato salad.
My salad had a mix of romaine and green leaf lettuce, tomatoes, cukes, red peppers, onions, fresh shredded carrots, dried cranberries, and a hard boiled egg. I knew the meal was lacking in the protein department, so I decided to cook up a hard boiled egg and add it on top. I had all the white and about 1/2 of the yolk.
Mmmmmm, parsley potato salad!
I’m currently hooked on watching the Jersey Shore marathon, and will probably waste at least another hour of my life laughing at how crazy these people are. I mean, this show is seriously ridiculous, but I can’t seem to pull myself away from the darn TV!
I hope everyone is enjoying the end to their weekend!!