Lemony grilled potato salad

Enjoy the zesty flavors of summer with this delightful lemony grilled potato salad. Bursting with vibrant taste and grilled goodness in every bite.

Ingredients:

• 910g small Yukon gold potatoes
• 3 tbsp extra-virgin olive oil, divided
• 1 small red onion, cut into 1/2-inch thick slices
• 1 red bell pepper, cut in half and seeded
• cooking spray
• 3 tbsp chopped fresh basil
• 2 tbsp chopped fresh chives (I subbed rosemary)
• 3 tbsp fresh lemon juice
• 1 tsp capers
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Preheat grill to medium-high heat.
2. Cook the potatoes in a large saucepan filled with water until they are soft, for about 15 minutes. After draining and letting them cool a bit, cut them in half. In a big bowl, mix the potatoes with 2 tsp of oil until they are coated evenly.
3. Coat the onion and bell pepper with 1 tsp of oil. Then, grill the potatoes, onion, and bell pepper on a grill rack sprayed with cooking oil for about 5 minutes on each side, until they become tender. Once done, let the grilled vegetables cool down a bit. Slice the bell pepper into strips and the onion into quarters.
4. In a large bowl, whisk together the remaining 2 tbsp of olive oil with herbs, capers, lemon juice, salt, and pepper. Add the vegetables to the bowl and mix until they are coated evenly.

Summary:

• Calories: 1261 kcal
• Fat: 55 g
• Protein: 21 g
• Carbs: 180 g
• Potassium: 4307 mg
• Magnesium: 242 mg