Grilled Potato Salad with White Balsamic Dressing

(NC)—Tired of taking the same old thing to back yard barbecues and other events? This Mediterranean-influenced version of potato salad is light and nutritious. The grilled golden potatoes absorb the sweet flavour of white balsamic vinegar for a fresh taste.

6 Ontario Yukon gold potatoes (about 2-1/4 lbs/1.25 kg), scrubbed
2 red peppers, quartered
2 tbsp (25 mL) extra virgin olive oil
2 tbsp (25 mL) chopped fresh basil
1 tbsp (15 mL) chopped fresh rosemary
1/4 tsp (1 mL) each salt and pepper

White Balsamic Dressing:

1/4 cup (50 mL) extra virgin olive oil
2 tbsp (25 mL) white balsamic vinegar
2 tbsp (25 mL) finely chopped sundried tomatoes in oil, drained
1 clove garlic, minced
1/3 cup (75 mL) halved pitted Kalamata olives
2 tbsp (25 mL) chopped fresh basil
1 tbsp (15 mL) capers

Cut potatoes into 8 wedges each and place in large bowl with red peppers. Add oil, basil, rosemary, salt and pepper and toss to coat well.

Place potato wedges and pepper on greased grill over medium high heat and grill about 20 minutes, turning once or until golden and tender. Remove from grill and thinly slice red peppers; return to bowl with potato wedges.


Whisk together oil, vinegar, tomatoes and garlic. Pour over grilled potatoes and peppers. Add olives, basil and capers and toss gently to combine.

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

Makes 6 to 8 servings.

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


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