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! :shock: 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
Ingredients:
- 1 1/2 pounds red potatoes, cut in 1/2 inch slices
- Water
- 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
Directions:
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.
Dinner
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.
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Mmmmmm, parsley potato salad! :-P
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!! :-D
Danielle says
That potato salds looks sooo great! Thinking about bringing that to my next bbq! :)
Jen is Green says
I read that book, too, its pretty informative!
TheKetchupDiaries says
Ahhhhhhhh! That looks SO GOOD!! I have to make this soon!!
Amanda- The Nutritionist Reviews says
I just made a potato salad almost exactly like that one! Yum!
Holly at Greek Yogurt and Apple Slices says
hahaha- that’s how we got hooked last year- watching one of those marathons..now we can’t wait for this year’s to start- even have it all ready on DVR since we won’t be here for the premier- we are nerds ;)
that pesto potato salad looks awesome!!!
Ellen@FirednFabulous says
The potatoes look fab, but I’m even MORE excited by the salad. So pretty and fresh! Mmm
Shanna, like Banana says
I will be hosting a pesto recipe tomorrow as well. Looks great! I’m on team Snookie :)
Hillary [Nutrition Nut on the Run] says
Holy yum – that pesto tater salad sounds great!
I’m very interested in your book review tmrw =]
dorrybird says
Looks delicious – I’ve been on a potato kick lately! And I love to add hard boiled egg to my salads. Yum.
Gabriela @ Une Vie Saine says
Mm, the potato salad with parsley looks great!! I’ve just learned to start incorporating herbs into my meals…they add so much flavor!!
Jersey Shore = best trash TV ever. Oh, those crazy kids!
Erin @ A Girl and Her Mutt says
That looks fantastic! I’m definitely giving this a try soon. Looks like it would be a great dish to take to a party.
Oh and Jersey Shore…my secret addiction. I love to fist pump and beat back da beat!
Rhonda says
Loved the recipe!