Grilled Potato Salad with Fresh Basil and Parmesan

August 8, 2012

So, I’ve been out of commission the past couple of weeks.


Well, let me tell you. Getting your wisdom teeth extracted is not as fun as it sounds.

Really, it’s no fun at all.

Needless to say, cooking and eating has not sounded nearly as wonderful as usual. Instead, I’ve been basking in the dim glow of pudding and ice cream.

This recipe was a pre-surgery recipe. Grilling the potatoes is a great way to liven up a boring old potato salad. And keeping it simple allows you to really taste and enjoy each ingredient and flavor.

Grilled Potato Salad with Fresh Basil and Parmesan  

Fingerling potatoes

2 teaspoons olive oil

1/4 cup grated Parmesan cheese

1/8 cup fresh basil, coarsely chopped

Salt and freshly ground pepper

Begin by cutting the potatoes in half and toss with the olive oil—make sure the potatoes are nice and evenly coated. Place potatoes on a heated grill and cook until tender and golden brown grill marks appear. This should be about 10-15 minutes.

Toss the cooked potatoes with the remaining ingredients.

Serve and enjoy!

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