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Recipe

Grilled Potato Salad with Pesto and Escarole

Scott Phillips

Servings: 6 as a starter or side dish

Aromatic basil pesto ties together grilled potatoes, escarole, and red onion. Serve it with barbecued chicken or grilled sausages, and it will be the only side you need. Red-skin potatoes look good in this salad, but you could use yellow potatoes instead.

Ingredients

  • 2 lb. medium red potatoes, sliced 1/4 inch thick
  • Kosher salt
  • 1/3 cup extra-virgin olive oil; more as needed
  • 1/3 cup red wine vinegar
  • 2 tsp. honey
  • Freshly ground black pepper
  • 1 large or 2 small heads escarole, cut into 6 wedges total
  • 1 large red onion, cut crosswise into 6 slices
  • 1/2 cup basil pesto (homemade or store-bought)
  • 2 jarred or fresh roasted red bell peppers, cut into 1/4-inch strips
  • 3 Tbs. toasted pine nuts

Nutritional Information

      Calories (kcal) : 400
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 5
      Sodium (mg): 420
      Carbohydrates (g): 38
      Fiber (g): 7
      Sugar (g): 6
      Protein (g): 8

Preparation

  • Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, and cook for 3 minutes; the potatoes will still be a little hard in the center. Drain and rinse with cold water until cool.
  • Spread on a rimmed baking sheet to continue cooling and drying until you’re ready to grill; they can sit for up to 2 hours at room temperature or up to 8 hours covered in the refrigerator.
  • In a small bowl, whisk the oil, vinegar, and honey. Season to taste with salt and pepper. Toss the escarole with 1/3 cup of the vinaigrette, then brush both sides of the onion with some of the vinaigrette. Let sit for 10 minutes.
  • Pat the potatoes dry with paper towels, if necessary. Brush both sides with oil and season well with salt and a little pepper.
  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Grill the escarole cut side down without flipping until nicely marked, 4 to 5 minutes. Grill the onion, flipping once, until tender, 5 to 6 minutes. Grill the potatoes, flipping once, until tender and nicely marked, 4 to 5 minutes. Transfer the potatoes to a medium bowl and toss with enough of the pesto to coat well.
  • Arrange the potatoes, onion, escarole, and peppers on a platter or divide among plates. Dollop with some of the remaining pesto, and sprinkle with the pine nuts. Serve any remaining vinaigrette and pesto on the side.

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