Zesty Grilled Potato Salad
Prep Time
Serves
Cooking Mode
2 lbs Red Petites Potatoes, halved crosswise
½ cup Italian dressing, divided
1 cup jarred roasted red peppers, rinsed and chopped
1 cup canned artichoke hearts, rinsed and chopped
¼ cup pickled hot pepper rings, drained and finely chopped
½ cup chopped fresh parsley leaves
2 lbs Red Petites Potatoes, halved crosswise
½ cup Italian dressing, divided
1 cup jarred roasted red peppers, rinsed and chopped
1 cup canned artichoke hearts, rinsed and chopped
¼ cup pickled hot pepper rings, drained and finely chopped
½ cup chopped fresh parsley leaves
Directions
1Place potatoes and 1/4 cup (60 mL) water in a large, microwaveable bowl. Cover and microwave on HIGH for 6 min. or until just fork tender (stir halfway through cooking). Drain well and cool slightly.
2Preheat barbecue to medium-high. Line grill with a sheet of heavy-duty foil that has been perforated several times with a skewer or use a grill basket. Toss potatoes with 2 tbsp (30 mL) dressing.
3Grill potatoes, turning once, until well marked, 4 to 6 min. Cool slightly. Toss potatoes with remaining dressing, red peppers, artichoke hearts, pickled hot peppers and parsley. Let stand 15 min. to develop flavours. Salad can be reserved, tightly covered, in refrigerator up to 2 days.
Disclaimer
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Personal Note
Personal Note
