|Nutritional Guidelines (per serving)|
|Servings: Makes 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 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
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.
Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave).
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.
Grill over high heat for 5 to 7 minutes, turning occasionally until grill lines are apparent.
Remove from grill and let cool.
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.
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.