Nothing ruins a perfect Summer time cookout than bland, boring potato salad. Thanks to the United States Potato Board, we won't suffer that problem this Labor Day as we fire up the grill for an inexpensive but full flavored grilled pesto potato salad.

But why stop there?  The Potato Board was also generous enough to provide another tasty recipe - Grilled Potato Dippers with a Trio of Sauces.  So let's get cooking...

GRILLED PESTO POTATO SALAD

(Courtesy of the United States Potato Board)

Here’s a dish that combines two summertime favorites – grilling and potato salad – into one!  The super fast microwave technique saves time and prevents you from turning on the conventional oven in the summer heat.  Throwing the potatoes on the grill adds a smoky flavor before tossing with fresh herbs and spices.

Prep time:20 minutes

Cook time:about 15 to 20 minutes

Serves: 8

Cost per serving: $1.07

Ingredients:

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)

Instructions:

Place potatoes in a large microwave-safe bowl; cover with lid or plastic wrap. Note: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.

GRILLED POTATO DIPPERS WITH A TRIO OF SAUCES

(Courtesy of the United States Potato Board)

Serve these potato dippers as a side dish or a fun appetizer at your next gathering! 

The dipping sauces all use fat-free Greek yogurt as a base and can be made up to 24 hours ahead and stored tightly covered in the refrigerator.

Prep time:30 minutes

Cook time:about 30 minutes 

Serves: 6 to 8

Cost per serving: $1.71, including sauces

2 pounds Russet potatoes, scrubbed and cut into wedges

1tablespoon olive oil

Sea salt to taste

Sauces (see below)

Place potato wedges in a large bowl with olive oil; toss well to coat. Grill over medium-high heat for 10 minutes, turning once or twice, until grill marks appear and cooked through.
Season with salt and serve immediately with dippers. 

Red Pepper Basil Dipping Sauce

1/2 cup fat-free Greek yogurt

1/2 cup roasted red peppers, drained and patted dry

2 cloves garlic

1/4 cup each:sliced green onions and basil leaves

Sea salt and freshly ground pepper to taste

Puree yogurt, peppers and garlic in a blender or small food processor. Add onions and basil and pulse on and off until finely chopped. Season to taste with salt and pepper.

Caramelized Onion and Chive Dipping Sauce

1tablespoon extra virgin olive oil

1 medium onion, quartered and thinly sliced

1 cup fat-free Greek yogurt

1/4 cup sliced chives or green onion tops

2 tablespoons fresh rosemary leaves

Sea salt and freshly ground pepper to taste

Heat oil in a medium skillet. Add onion and cook over low heat for 20 minutes stirring frequently; let cool. Puree onion and yogurt in a blender or small food processor until smooth. Add chives and rosemary and pulse on and off until finely chopped. Season to taste with salt and pepper.

Avocado Cilantro Dipping Sauce

3/4 cup fat-free Greek yogurt

1 ripe avocado, peeled and pitted

2 cloves garlic

1/4 cup lightly packed fresh cilantro leaves

1/2 tablespoon lime juice

Sea salt and freshly ground pepper to taste

Puree yogurt, avocado and garlic in a blender or small food processor until smooth.Add cilantro and lime juice and pulse on and off until finely chopped. Season to taste with salt and pepper.

Enjoy and stay tuned to our recipe section this week for even more exciting Labor Day offerings!

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ(c)