Lemony Grilled Potato Salad
You can never have too many side dish recipes, so give Lemony Grilled Potato Salad a try. Watching your figure? This gluten free, whole 30, and vegan recipe has 166 calories, 4g of protein, and 7g of fat per serving. This recipe serves 6. A mixture of onion, capers, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 56 minutes.
Preheat grill to medium-high heat.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool slightly.
Combine potatoes and 2 teaspoons oil in a large bowl, and toss well to coat.
Brush onion and bell pepper evenly with 1 teaspoon oil.
Place potatoes, onion, and bell pepper on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender.
Remove vegetables from grill; cool slightly.
Cut bell pepper into thin strips.
Cut onion slices into quarters.
Combine remaining 2 tablespoons olive oil, basil, and remaining ingredients in a large bowl, stirring with a whisk.
Add vegetables to bowl; toss to coat.