Grilled Pesto Potato Salad

• Pesto-Mayo Dressing
• 2 lemons
• 1 1/2 cups extra virgin olive oil
• 1/2 cup mayonnaise
• 1/2 cup pine nuts
• 5-6 cups fresh basil
• 3 cloves garlic
• 1 cup fresh grated Parmesan
• 1 dash salt
• 1 pinch black pepper
• Grilled Potatoes
• 1 pound thin-skinned potatoes (I've used baby reds, fingerlings, even Yukon golds. There's no wrong way to go here.)
• 3 tablespoons olive oil
• 1 dash salt
• 1 pinch black pepper

1. Combine pine nuts, basil, garlic, and parmesan in a food processor.
2. Drizzle in 1 1/2 cups of olive oil until the pine nuts, basil, garlic, parmesan, and olive oil have become a smooth (though textured!) pesto.
3. Add salt and pepper to the pesto to taste.
4. In a bowl, squeeze the juice from 2 lemons.
5. Add 1/2 cup mayonnaise and about 2-3 heaping tbsp of the freshly made pesto to the lemon juice and whisk to combine.
6. Salt and pepper the Pesto-Mayo to taste.
7. Preheat grill (I have a charcoal grill, so I just get it nice and hot).
8. Cut potatoes into smallish wedges. Not too small, or they'll burn; not too large, or they won't be quite bite-size.
9. Toss potato wedges with olive oil, salt, and pepper.
10. Lay potato wedges on the grill in a grill basket. They typically take about 20 minutes, but you want to keep an eye on them and turn them frequently... they can char rather quickly!
11. Take the hot, smoky, charred potatoes off the grill and pop them right into the waiting bowl of pesto-mayo. Toss the mixture together.
12. Enjoy!

dressing, lemons, extra virgin olive oil, mayonnaise, pine nuts, fresh basil, garlic, salt, black pepper, potatoes, potatoes, olive oil, salt, black pepper

Taken from food52.com/recipes/18319-grilled-pesto-potato-salad (may not work)