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!! 😀