Grilled Potato Salad with Parsley Pesto

• 1 1/2 pounds fingerling potatoes, cut in 1/2 lengthwise
• Water
• 1 tablespoon salt, plus 1 teaspoon, plus more for potato water
• 6 tablespoons olive oil, divided
• 1 tablespoon coarsely ground black pepper, plus 1 teaspoon
• 1/4 cup pine nuts
• 1 1/2 cups fresh parsley leaves
• 2 tablespoons fresh oregano leaves
• 1 tablespoon lemon juice
• 1 tablespoon chopped garlic
• 1 tablespoon capers

1. Preheat the grill to medium.
2. In a large saucepan, add the potatoes and cover with water.
3. Salt the water and bring to a boil over medium heat.
4. Cook until slightly tender; about 15 to 20 minutes.
5. Remove the potatoes from the water to a bowl and let cool.
6. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper.
7. Arrange on the preheated grill and mark for 1 to 2 minutes on each side.
8. Remove to a serving bowl and reserve.
9. In a small saute pan, toast the pine nuts over medium heat until lightly browned.
10. Remove from the heat and set aside.
11. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.
12. Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor.
13. Pulse until the mixture forms a smooth paste.
14. Add to the potatoes and toss to coat well.
15. Serve at room temperature or cold.

fingerling potatoes, water, salt, olive oil, ground black pepper, pine nuts, parsley, oregano, lemon juice, garlic, capers

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/grilled-potato-salad-with-parsley-pesto-recipe.html (may not work)