Summer is no excuse to cave into a tub of processed potato salad. This is a light, fresh, grilled cousin of that barbecue accompaniment from Lindsay of Eighty Twenty.
Grilled Potato Salad
Serves 6
4 red potatoes, sliced into 1" pieces
4 yellow potatoes, sliced into 1" pieces
2 Roma tomatoes, seeded and chopped coarsely
1 cup baby arugula leaves, chopped
1/2 cup pitted kalamata olives, halved
1/2 cup banana pepper rings
1 Tbsp capers
3 Tbsp red wine vinegar
2 Tbsp olive oil, divided
1/2 tsp red pepper flakes
1/2 tsp dried parsley flakes
1 tsp ground mustard
1/2 tsp salt
Fresh ground black pepper
- Place potato slices into a medium bowl. Drizzle with 1 Tbsp olive oil and toss to coat. Place slices onto a medium-high heated grill. Grill potatoes for ~4 minutes on each side, until grill marks appear. When slices are cooked, remove from heat and allow to cool.
- Whisk together vinegar, remaining olive oil, parsley, red pepper flakes, ground mustard, salt and pepper. Stir in pepper rings, chopped tomatoes, olives and arugula. Set aside.
- When potatoes have cooled, cut each slice into quarters and gently fold chunks into vinegar mixture. Serve immediately!
About Lindsay Kay Kordick:
I am a registered dietitian and an ACSM Health and Fitness Specialist. I currently work as a personal trainer and group fitness class instructor at The Club in Bozeman, a small personal health club located in Bozeman, MT. I am also employed by Bozeman Deaconess Hospital as an outpatient clinical dietitian.
I believe that eating healthy does NOT have to be a full time job. However, the daily choices that we make will affect our health. It's all about BALANCE! If we eat healthy 80% of the time, then for the remaining 20%, we can eat foods that may not be all that good for us.
For more information about Lindsay and to find more delicious recipes visit her her website at www.eat8020.com.
