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Lemony Grilled Potato Salad Recipe


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     Lemony Grilled Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   Grilling
Servings   6

2 pounds small Yukon gold potatoes
3 tablespoons extra-virgin olive oil, divided
1 small red onion, cut into 1/2-inch-thick slices
1 red bell pepper, cut in half and seeded
Cooking spray
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
3 tablespoons fresh lemon juice
1 teaspoon capers
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation 1. Preheat grill to medium-high heat. 2. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool slightly. Cut potatoes in half. Combine potatoes and 2 teaspoons oil in a large bowl, and toss well to coat. 3. Brush onion and bell pepper evenly with 1 teaspoon oil. Place potatoes, onion, and bell pepper on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Remove vegetables from grill; cool slightly. Cut bell pepper into thin strips. Cut onion slices into quarters. 4. Combine remaining 2 tablespoons olive oil, basil, and remaining ingredients in a large bowl, stirring with a whisk. Add vegetables to bowl; toss to coat.
Nutritional Information Amount per serving Calories- 202 Fat- 6.9g Saturated fat- 1g Monounsaturated fat- 4.9g Polyunsaturated fat- 0.7g Protein- 4.1g Carbohydrate- 30.4g Fiber- 2.6g Cholesterol- 0.0mg Iron- 1.5mg Sodium- 320mg Calcium- 10mg

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