Grilled Potato and Parsley Pesto Salad

• 1 pound potatoes mini red and whites
• salt
• 4 tablespoons olive oil divided
• black pepper freshly ground
• 3 tablespoons pine nuts toasted, or sub. almonds
• 1 cup parsley leaves fresh
• 2 tablespoons oregano fresh, or 1 tsp dried
• 1/2 each lemon juice of
• 1 clove garlic minced, chopped
• 1 1/2 tablespoon capers drained

1. Add the potatoes to a large pot and cover with salted cold water.
2. Bring to the boil and cook until just tender, about 5 or 6 minutes.
3. Drain potatoes in colander in the sink, transfer into large bowl and allow to cool slightly.
4. Season with 1/2 of the olive oil, salt and black pepper to taste.
5. Toss to coat.
6. Preheat the BBQ or grill.
7. Make the parsley pesto:
8. Toast pine nuts in a toaster oven at 350F (180C) F for about 5 to 8 minutes, watch carefully, and do not let burn.
9. Into a food processor, add the oregano, lemon juice, garlic, parsley, the remaining 1/2 of the olive oil, pine nuts and salt and black pepper to taste.
10. Pulse until mixture forms chunky paste, scrape down the sides of the food processor and continue processing (scraping down the sides as needed) until you reach your desired consistency.
11. Using tongs place potatoes on grill and cook for 2 minutes on each side until slightly charred.
12. Add to potatoes and toss until well coated.
13. Cut potatoes in half if desired.
14. Serve at room temperature.
15. The parsley pesto is also great not only potatoes but also on pasta or other veggies.

potatoes, salt, olive oil, black pepper, nuts, parsley, oregano, lemon juice of, garlic, capers

Taken from recipeland.com/recipe/v/grilled-potato-parsley-pesto-sa-52419 (may not work)