Ingredients
- Salad:
- 2 lb. baby potatoes
- 3 tsp. olive oil, divided
- 1 red onion, cut into ½" slices
- 1 red bell pepper, cut in half and seeded
- Dressing:
- 2 Tbsp. olive oil
- 3 Tbsp. lemon juice
- 3 Tbsp. chopped fresh basil
- 2 Tbsp. chopped fresh chives
- 1 tsp. capers
- ¾ tsp. salt
- ¼ tsp. pepper
Tip: Screenshot this list for easy reference while shopping
Instructions
- Place potatoes in a large saucepan and cover with water. Simmer until tender (15-20 minutes). Drain and cool slightly.
- Preheat grill to medium-high heat.
- Cut potatoes in half. Toss potatoes with two-thirds oil in a large bowl.
- Brush onion and bell pepper evenly with remaining one-third oil. Place potatoes, onion, and bell pepper on an oiled grill rack. Grill until tender, flipping halfway through (10 minutes).
- Remove vegetables from grill and cool until safe to handle (3-5 minutes). Cut bell pepper into thin strips. Cut onion slices into quarters.
- Whisk together dressing ingredients. Toss with vegetables to serve.