Grilled Purple Potato Salad with Cilantro Pesto

Serves: 4-6

Prep time: 40 minutes


  • 1 pound small purple potatoes
  • 1 small seedless cucumber, peeled and chopped into ½-inch pieces
  • ¼ cup purple basil pieces
  • 2 tablespoons olive oil
  • 1 teaspoon of salt plus 2 tablespoons of salt for boiling the potatoes
  • ½ teaspoon of freshly ground pepper

For the cilantro pesto:


  • 1 ½ cups cilantro leaves, chopped
  • ½ cup almonds, toasted
  • ½ cup freshly shaved parmesan cheese
  • 3 tablespoons balsamic vinegar
  • ½ cup of extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper


  1. Boil potatoes in salted water until tender, about 10 minutes.
  2. While they are cooking, fire up the grill.
  3. Strain water from potatoes and slice them in half.
  4. Combine 2 tablespoons olive oil and the salt and pepper and brush on potatoes.
  5. Grill for 2 minutes on each side, remove from grill and place in a serving bowl.
  6. Mix all of the pesto ingredients and process in a food processor for 30 seconds.
  7. Add basil and cucumber to potatoes, then add pesto and mix well.
  8. Place in refrigerator and if possible, allow to sit overnight to allow the flavors to be absorbed into the potatoes.

Grilled purple potato salad

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