Layered Radicchio and Grilled Pesto Potato Salad with Pine Nuts Recipe

Step by Step Method

Step 1

Dressing ... Mix the mayonnaise with the pesto and set to the side. Cover with plastic wrap and refrigerate if not using immediately. Note: A good homemade pesto is always best, but many stores have some very good pesto (in the deli or brand names). Just make sure to mix the pesto very good to incorporate any oil; and, then use a slotted spoon so you don't add too much oil to the dressing.

Step 2

Pine Nuts ... In a small dry saute pan, bring to medium heat and add the nuts. Toast for 3-4 minutes, just until they begin to brown, and UNTIL you can smell them. Keep an eye on them and stir often, they go quickly. Remove from the heat and set to the side. Chop once they are cool.

Step 3

Potatoes ... It is really best to par boil the potatoes before grilling them; it's just so much easier. You can boil them in the traditional method, a pot of boiling salted water. Or, I prefer to use a small flat dish and fill with sliced potatoes and water, cover with plastic wrap and cook 3-4 minutes in the microwave, until slightly tender. Remember, they are going to cook longer when they are grilled - you just want to start them. Once they are par boiled, drain and set to the side to cool. I use a pie plate which works great.

Step 4

Grilling ... Brush each of the vegetables (radicchio, onion, and potatoes) lightly, or spray (using an atomizer which I have and love to use) with olive oil. Season lightly with salt and pepper on both sides. Grill each until you get a light char on each side. You want the potatoes, tender, but not falling apart; the radicchio and onions- a nice char on each side is all you need.

Step 5

Potatoes ... Add them to a bowl when they are still warm along with the celery, scallions and most of the dressing. Dress the potatoes and set to the side. You want to dress them lightly, you can always add more dressing according to your taste.

Step 6

Radicchio and Onions ... Once they have cooled slightly, chop, add to a small bowl, and squeeze one of the lemon wedges over the top; toss to combine.

Step 7

Salad ... I like to use a tall clear glass bowl for this salad to show off all the pretty colors. Add 1/2 of the radicchio and onions; then, 1/2 of the potatoes; then 1/2 of the pine nuts; finish with the remaining radicchio and onions; potato salad, and the nuts.

Step 8

Serve ... Squeeze a lemon wedge over the top and garnish with the remaining. ENJOY! It is just a beautiful salad to serve - but also very delicious. Once it is served, the pesto mayonnaise dressing becomes the dressing for not only the potatoes, but also the radicchio and onions, which add a savory/bitter flavor to the rest of the salad.

Step 9

Perfect at BBQ's, potlucks, entertaining, etc. Easy to make ahead. Refrigerate and serve when ready. It will hold up all day, but I wouldn't recommend much longer before serving.