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“This salad is an excellent source of vitamin C. Leaving the skin on the potato also provides a source of fibre in every serving. The grilled potatoes taste so delicious in this recipe that it make my whole idea of potato salad turn around!!”

Ingredients Nutrition

  • 2 lbs red petites potatoes, halved crosswise
  • 12 cup sunny Italian dressing, divided
  • 1 cup roasted red pepper, rinsed and chopped (jarred)
  • 1 cup artichoke heart, rinsed and chopped (canned)
  • 14 cup pickled hot pepper rings, drained and finely chopped
  • 12 cup fresh parsley leaves, chopped


  1. Place potatoes and 12/4 cup water in a large microwaveable bowl. Cover and microwave HIGH for 6 minutes or until just fork tender (stir halfway through cooking). Drain welll and cool slightly.
  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 tablespoons of dressing.
  3. Grill potatoes, turning once, until well marked, 4-6 minutes. Cool slightly. Toss potatoes with remaining dressing, red peppers, artichoke hearts, pickled hot peppers, and parsley. Let stand for 25 minutes to develop flavors. Salad can be reserved, tightly covered in refrigerator for up to 2 days.

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