"Try this flavorful grilled potato salad with fresh parsley pesto! Perfect for summer BBQs, packed with herbs, and easy to make. #PotatoSalad #GrilledRecipes"
### Grilled Potato Salad with Parsley Pesto: Ingredients List
**For the Grilled Potatoes:**
- **Potatoes** (1.5 lbs, Yukon Gold or baby potatoes for creamy texture)
- **Olive oil** (2 tbsp, for grilling and flavor)
- **Salt** (1 tsp, to taste)
- **Black pepper** (1/2 tsp, freshly ground for best flavor)
**For the Parsley Pesto:**
- **Fresh parsley** (2 cups, packed for vibrant flavor)
- **Garlic** (2 cloves, minced for a bold kick)
- **Pine nuts** (1/4 cup, toasted for nutty richness)
- **Parmesan cheese** (1/2 cup, grated for savory depth)
- **Lemon juice** (2 tbsp, fresh for brightness)
- **Olive oil** (1/3 cup, extra virgin for smooth texture)
- **Salt** (1/2 tsp, to taste)
- **Black pepper** (1/4 tsp, freshly ground)
**Optional Add-Ins for Extra Flavor:**
- **Cherry tomatoes** (1 cup, halved for sweetness)
- **Red onion** (1/4 cup, thinly sliced for crunch)
- **Crumbled feta cheese** (1/2 cup, for tangy contrast)
- **Fresh dill** (2 tbsp, chopped for herbaceous notes)
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This recipe is perfect for summer BBQs, picnics, or as a healthy side dish. The grilled potatoes add a smoky flavor, while the parsley pesto brings a fresh, herbaceous twist. Enjoy!
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Steps
# How to Make Grilled Potato Salad with Parsley Pesto: A Step-by-Step Guide
Grilled potato salad with parsley pesto is a flavorful, hearty dish perfect for summer barbecues, picnics, or as a side for grilled meats. This recipe combines smoky grilled potatoes with a vibrant, herbaceous parsley pesto for a fresh twist on a classic salad. Follow these detailed steps to create this delicious dish.
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## **Ingredients**
### For the Grilled Potatoes:
- 2 lbs baby potatoes (Yukon Gold or red potatoes work well)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, for extra smokiness)
### For the Parsley Pesto:
- 2 cups fresh parsley leaves (packed)
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
### Optional Add-Ins:
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup cherry tomatoes, halved
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## **Step-by-Step Instructions**
### **1. Prepare the Potatoes**
1. Wash and scrub the baby potatoes thoroughly. Leave the skins on for added texture and nutrients.
2. Cut the potatoes into halves or quarters, depending on their size, to ensure even cooking.
3. In a large bowl, toss the potatoes with olive oil, salt, black pepper, and smoked paprika (if using).
### **2. Grill the Potatoes**
1. Preheat your grill to medium-high heat (about 400°F).
2. Place the potatoes directly on the grill grates or use a grill basket to prevent them from falling through.
3. Grill for 10-15 minutes, turning occasionally, until the potatoes are tender and have charred grill marks.
4. Remove from the grill and let them cool slightly.
### **3. Make the Parsley Pesto**
1. In a food processor or blender, combine parsley, Parmesan cheese, toasted pine nuts (or walnuts), and garlic cloves.
2. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
4. Add lemon juice, salt, and pepper to taste. Blend again to combine.
### **4. Assemble the Salad**
1. In a large mixing bowl, combine the grilled potatoes with the parsley pesto. Toss gently to coat the potatoes evenly.
2. Add optional ingredients like chopped red onion, crumbled feta, or cherry tomatoes for extra flavor and texture.
3. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
### **5. Serve and Enjoy**
1. Transfer the grilled potato salad to a serving dish.
2. Garnish with extra parsley leaves or a sprinkle of Parmesan cheese for a finishing touch.
3. Serve warm or at room temperature as a side dish or light main course.
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## **Tips for Success**
- **Grilling Alternatives:** If you don’t have a grill, you can roast the potatoes in the oven at 425°F for 20-25 minutes.
- **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time!
- **Customization:** Swap parsley for basil or cilantro in the pesto for a different flavor profile.
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This grilled potato salad with parsley pesto is a crowd-pleaser that’s easy to make and packed with fresh, smoky flavors. Perfect for outdoor gatherings or weeknight dinners, it’s a versatile dish that will elevate any meal. Try it today and enjoy the delicious combination of grilled potatoes and zesty pesto!