ANTIPASTO GRILLED POTATO SALAD
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RECIPE TYPE
Vegetarian, Vegan
SERVES
8 to 10
Prep Time: 15 min
Grill Time: 30 min
Stand Time: 15 min
Ingredients
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1/2 tsp each salt and pepper
1 jar (580mL) Longo’s Grilled Artichoke Hearts, drained
1 jar (340mL) Longo’s Sliced Roasted Red Peppers, drained
1 pkg (255g) Longo’s Seriously Sweet Grape Tomatoes, halved
1/2 cup thinly sliced red onion
1 pkg (22g) fresh Longo’s Organic Basil Leaves, torn
Directions
Tangy Dijon Dressing: Whisk together oil, lemon zest, lemon juice, mustard, garlic, salt and oregano in bowl. Set aside.
Toss potatoes with oil, salt and pepper. Cook potatoes in a grill basket on preheated medium grill, stirring often, for about 30 minutes or until tender and well-marked. Transfer to large bowl and cover to keep warm.
Halve or quarter artichoke hearts depending on size; add to bowl along with roasted red peppers, tomatoes and red onion. Toss with Tangy Dijon Dressing to coat. Let stand at room temperature for at least 15 minutes to develop flavours. Toss in torn basil leaves just before serving.
Tips: To make ahead, prepare all ingredients except the grilled potatoes and basil and reserve in the refrigerator for up to 1 day. Bring to room temperature while you grill the potatoes. Toss in potatoes and basil just before serving. Add ribbons of salami and cubes of cheese to make this a hearty main course salad. Shorten the grill time for the potatoes by parcooking them in the microwave. Place them in a microwave-safe bowl and add 1/4 cup water; cover and microwave for 6 to 8 minutes, stirring occasionally, or until just barely fork tender. Reduce grilling time by about half.
