Memorial Day weekend is upon us! Many consider this the unofficial first weekend of summer. We are going to a friends' barbecue. Are you? What about camping?
The first weekend of summer is no excuse to cave into a tub of processed potato salad. This is a light, fresh, grilled cousin of that barbecue accompaniment. Better yet? No mayonnaise means no staphylococcal poisoning!
Grilled Potato Salad
4 red potatoes, sliced into 1" pieces
4 yellow potatoes, sliced into 1" pieces
2 Roma tomatoes, seeded and chopped coarsely
1 cup baby arugula leaves, chopped
1/2 cup pitted kalamata olives, halved
1/2 cup banana pepper rings
1 Tbsp capers
3 Tbsp red wine vinegar
2 Tbsp olive oil, divided
1/2 tsp red pepper flakes
1/2 tsp dried parsley flakes
1 tsp ground mustard
1/2 tsp salt
Fresh ground black pepper
Place potato slices into a medium bowl. Drizzle with 1 Tbsp olive oil and toss to coat. Place slices onto a medium-high heated grill. Grill potatoes for ~4 minutes on each side, until grill marks appear. When slices are cooked, remove from heat and allow to cool.
Whisk together vinegar, remaining olive oil, parsley, red pepper flakes, ground mustard, salt and pepper. Stir in pepper rings, chopped tomatoes, olives and arugula. Set aside.
When potatoes have cooled, cut each slice into quarters and gently fold chunks into vinegar mixture. Serve immediately!
Nutrition Info per 1/2 cup serving: 147 calories, 5.5 g fat, 4 g protein, 26 g carbohydrates, 3.5 g fiber