- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 2 lbs
- Red Petites Potatoes, halved crosswise
- 907 g
- 1/2 cup
- Italian dressing, divided
- 125 mL
- 1 cup
- jarred roasted red peppers, rinsed and chopped
- 250 mL
- 1 cup
- canned artichoke hearts, rinsed and chopped
- 250 mL
- 1/4 cup
- pickled hot pepper rings, drained and finely chopped
- 60 mL
- 1/2 cup
- chopped fresh parsley leaves
- 125 mL
Directions
- Step 1
- Place potatoes and 1/4 cup (60 mL) water in a large, microwaveable bowl. Cover and microwave on HIGH for 6 min. or until just fork tender (stir halfway through cooking). Drain well and cool slightly.
- Step 2
- Preheat barbecue to medium-high. Line grill with a sheet of heavy-duty foil that has been perforated several times with a skewer or use a grill basket. Toss potatoes with 2 tbsp (30 mL) dressing.
- Step 3
- Grill potatoes, turning once, until well marked, 4 to 6 min. Cool slightly. Toss potatoes with remaining dressing, red peppers, artichoke hearts, pickled hot peppers and parsley. Let stand 15 min. to develop flavours. Salad can be reserved, tightly covered, in refrigerator up to 2 days.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of recipe):
- Calories:
- 150
- Fat:
- 6 g
- Saturated Fat:
- 1 g
- Carbs:
- 22 g
- Fibre:
- 4 g
- Protein:
- 3 g
- Sodium:
- 530 mg
- Potassium:
- 20
