- 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
Method
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
