Grilled Pesto Potato Salad

Grilled Pesto Potato Salad
Grilled Pesto Potato Salad. The United States Potato Board
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: Makes 8 Servings
Ratings (7)

Here’s a dish that combines two summertime favorites – grilling and potato salad – into one! The super fast microwave technique saves time and prevents you from turning on the conventional oven in the summer heat. Throwing the potatoes on the grill adds a smoky flavor before tossing with fresh herbs and spices.

What You'll Need

  • 3 pounds/1.4 kg medium-size red potatoes
  • 1/3 cup/80 mL white or golden​​ balsamic vinegar
  • 1/3 cup/80 mL Parmesan cheese (shredded)
  • 1/4 cup/60 mL extra virgin olive oil
  • 1/4 cup/60 mL fresh basil (finely minced)
  • Optional: 1/4 cup/60 mL toasted pine nuts 
  • 8 to 10 cherry tomatoes (cut in half lengthwise)
  • 3 cloves garlic (minced)
  • 1 teaspoon/5 mL sea salt
  • 1/2 teaspoon/2.5 black pepper

How to Make It

  1. Place potatoes in a large microwave-safe bowl; cover with a lid or plastic wrap. Note: If using plastic wrap, make sure the plastic wrap is not touching any ingredients and poke one small hole in cover to vent.
  2. Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave).
  3. Use oven mitts to carefully remove from microwave. When cool enough to handle, cut potatoes in half or quarters and spray liberally with olive oil spray.
  1. Grill over high heat for 5 to 7 minutes, turning occasionally until grill lines are apparent.
  2. Remove from grill and let cool.
  3. Cut into bite-size pieces and place in a large bowl. Whisk together vinegar, oil, salt and garlic; pour over potatoes and toss lightly to coat.
  4. Season with pepper, then cover and refrigerate until ready to serve. Just before serving, toss with Parmesan cheese, tomato halves, basil, and sprinkle with pine nuts.
Nutritional Guidelines (per serving)
308 Calories
11g Fat
47g Carbs
8g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)