Grilled Pesto Potato Salad

3 pounds medium-size red potatoes

Olive oil cooking spray

1/3 cup white or golden balsamic vinegar

1/4 cup extra-virgin olive oil

1/2 teaspoon sea salt

3 cloves garlic, minced

Freshly ground pepper to taste

1/3 cup shredded Parmesan cheese

1/4 cup finely minced fresh basil

1/4 cup toasted pine nuts (optional)

Place
potatoes in a large microwave-safe bowl; cover with lid or plastic
wrap. If using plastic wrap, make sure plastic wrap is not touching any
ingredients and poke one small hole in cover to vent. Microwave on high
for 10 to 12 minutes or until potatoes are tender (cooking time may
vary depending on microwave). Use oven mitts to carefully remove from
microwave. When cool enough to handle, cut potatoes in half or quarters
and spray liberally with olive oil spray. Grill over high heat for 5 to
7 minutes, turning occasionally, until grill lines are apparent. Remove
from grill and let cool. Cut into bite-size pieces and place in a large
bowl. Whisk together vinegar, oil, salt and garlic; pour over potatoes
and toss lightly to coat. Season with pepper, then cover and
refrigerate until ready to serve. Just before serving, toss with
Parmesan cheese and basil, then sprinkle with pine nuts. Serves 8.

Makes 8 servings.

Per serving:
218 calories; 10 g fat (2 g saturated fat; 41 percent calories from
fat); 25 g carbohydrates; 4 mg cholesterol; 201 mg sodium; 6 g protein;
3 g fiber.

35 minutes to make

20 minutes to make

15 minutes to cook