It was a beautiful weekend. The skies were clear, and the temp was as perfect as it gets…awesome weather to barbeque and attend an outdoor concert. We love to go to the many outdoor concerts in the area, throw down a blanket, put up our fold-a-table, sip some wine and nosh on some tasty food. The band this weekend was one that I grew up listening to. In fact, Art the bass player is one of my father’s childhood friends. The band’s blues-style music is toe-tappin’ infectious and just destined to put anyone in a good mood.
As a side dish, I made Lemony Grilled Potato Salad, a recipe adapted from this month’s Cooking Light Magazine. The results were “award winning” (my hubby’s words not mine). What makes this potato salad stand out from other variations of this popular picnic fare is that the veggies are grilled, adding an extra dimension of flavor. A squeeze of fresh lemon juice brightens and the capers add a bit of tang.
What is you favorite picnic food?
Lemony Grilled Potato Salad
2 pounds Yukon gold potatoes
3 Tbsp olive oil, divided
1 small red onion, cut into ½ inch thick slices
1 red pepper, halved and seeded
3 Tbsp. fresh basil, chopped
2 Tbsp. fresh lemon juice
1 tsp. capers
salt and pepper to taste
1. Heat grill to medium-high.
2. Place potatoes in large saucepan, cover with water, bring to boil; reduce heat and simmer about 15 minutes. Drain and cool slightly. Cut potatoes in half.
3. Pour 2 Tbsp oil into a shallow dish; dip potatoes, onions & red pepper in oil then place on grill. Grill about 5 minutes each side until tender. Remove vegetables from grill, cool slightly, and coarse chop.
4. Combine remaining oil, basil, lemon juice, capers, salt and pepper in a large bowl. Add grilled vegetables, toss to coat.