Grilled potato salad with pistachio pesto

Ingredients for 6 servings:

• 1 clove(s) garlic, peeled
• 1 handful of basil leaves, fresh
• 4 tbsp pistachios, unsalted
• 5 tbsp mayonnaise
• 2 tsp white wine vinegar
• ½ tsp sea salt, coarse
• ¼ tsp black pepper, freshly ground
• 1 kg potatoes, medium-sized, waxy
• Sea salt, coarse
• 2 large bell peppers, red or yellow
• 2 tbsp olive oil
• Black pepper, freshly ground
• 2 tbsp fresh basil, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

For the pesto, chop the garlic in a food processor or with a hand blender. Add the basil and pistachios and chop finely. Transfer the mixture to a large bowl and mix with the remaining ingredients. Cut the potatoes into eighths, place them in a large pot and cover well with water. Add 2 teaspoons of salt and bring to a boil. Reduce the heat and cook the potatoes for 5-10 minutes, until just tender. Meanwhile, halve the peppers lengthwise, remove the stems, seeds, and membranes, and cut the peppers into pieces about 3 cm wide. Drain the potatoes and return them to the empty pot. Add the pepper pieces, 2 tablespoons of oil, and 1/2 teaspoon of salt and mix well. Spread the potatoes and peppers as flat as possible in a grill tray with a spoon. Grill with the lid closed for about 10-15 minutes, until the potatoes are crispy brown on all sides and tender on the inside. Turn occasionally. Add the vegetables to the bowl with the pesto. Gently toss until the vegetables are coated with pesto. Let cool for at least 5 minutes. Season with salt and pepper. Garnish with basil, if desired. Serve warm or cooled to room temperature.