Recipe courtesy of Aaron McCargo Jr.
Episode: Deli Done Right
Total:
40 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the grill to medium.

In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.

In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.

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. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold.

IDEAS YOU'LL LOVE

Grilled BBQ Potato Skins

Recipe courtesy of The Neelys

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Potato Salad

Recipe courtesy of Eric Warren

German Potato Salad

Recipe courtesy of Bobby Flay

Perfect Potato Salad

Recipe courtesy of Ree Drummond

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Sweet Potato, Apple and Leek Casserole

Recipe courtesy of Trisha Yearwood

Grandma's Potato Salad

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking