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Recipes - Grilled Potato Salad

White balsamic vinegar jazzes up potato salad

The Canadian Press

Published: Wednesday, June 21, 2006

Celebrate Canada Day with this Mediterranean-influenced summer
favourite in which crisp grilled golden potatoes, red peppers and
chopped sun-dried tomatoes absorb the sweet flavour of white
balsamic vinegar.

To celebrate the occasion, use a maple leaf cutter and cut out
leaves from the red peppers.

GRILLED POTATO SALAD

6 Yukon gold potatoes
2 Red peppers, quartered
2 tbsp Extra-virgin olive oil 30 mL
2 tbsp Chopped fresh basil 30 mL
1 tbsp Chopped fresh rosemary 15 mL
1/4 tsp Each salt and pepper 1 mL
WHITE BALSAMIC DRESSING:
1/4 cup Extra-virgin olive oil 50 mL
2 tbsp White balsamic vinegar 30 mL
2 tbsp Chopped sun-dried tomatoes in oil, drained 30 mL
1 Clove garlic, minced
1/3 cup Halved pitted kalamata olives 75 mL
2 tbsp Chopped fresh basil 30 mL
15 mL Capers 1 tbsp

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

Place potato wedges and peppers on greased grill over medium-high
heat and grill for about 20 minutes, turning once, or until golden
and tender. Thinly slice red peppers and return to bowl with grilled
potato wedges.

White Balsamic Dressing: Meanwhile, whisk together oil, vinegar,
tomatoes and garlic. Pour over grilled potatoes and peppers. Add
olives, basil and capers. 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.

- Source: Ontario Potato Board