Tuesday, 17 June 2014

The Tastiest Taters

Have I mentioned that I love barbecuing? Pretty much everything I eat tastes better on the grill, and this recipe is no exception. That being said, if you find yourself grill-less, this tasty potato salad can also be made in the oven. The great thing about this recipe is that it tastes delicious hot, warm, or cold. It can be made ahead of time which will save you the effort of timing your meal perfectly (something I fail at).

Pistachio Pesto Potatoes

From Weber's Way To Grill
Serves: 4-6
Prep time: 15 minutes
Cook time: 25 minutes (half boiled, half grilled)

Your Shopping List:

1 garlic clove
1 cup tightly packed fresh basil leaves
1/4 cup shelled unsalted pistachios
1/2 cup mayo
2 tsp white wine vinegar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

8 medium potatoes (the original recipe calls for yellow potatoes, but I've used various kinds)
kosher salt (if you don't have kosher, regular will do)
2 large red or yellow pepper
2 Tbsp olive oil
freshly ground black pepper
2 Tbsp torn fresh basil, optional

What to do with it:


  1. In small food processor, mince garlic cloves
  2. Add basil and pistachios, and pulse until they are finely chopped
  3. Mix these ingredients together with the mayo and white wine vinegar
  4. Set aside until your vegetables are cooked 


  1. Cut washed, unpeeled potatoes in half lengthwise and then in thirds and place in a large pot
  2. Cover potatoes with water and bring to a boil
  3. Reduce heat to a simmer and cook potatoes for 5-10 minutes, or until barely tender
  4. Cut peppers into 3 inch chunks
  5. Drain water and toss the potatoes and peppers in olive oil and salt
  6. Pre-heat the grill and a grill pan to medium
  7. Grill the potatoes and peppers over direct heat for about 10-15 minutes, turning occasionally, until the potatoes are nicely seared
  8. Remove from heat and return to the pot or a new bowl
  9. Toss veggies with pesto and garnish (optional)
  10. Eat them now or wait until later!

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