Warm Grilled Potato and Radicchio Salad


Preheat the BBQ

Like all potato salads, this can also be served cold. The unusual addition of radicchio and raisins make it unique.


2 lbs. small new potatoes, cut in half

1/4 tsp salt

1/4 tsp freshly ground black pepper

2 Tbsp olive oil

1/2 cup yellow raisins

1 small head radicchio, shredded

1/3 cup toasted pine nuts

1/4 cup grated parmesan cheese

1/4 cup loosely packed chopped parsley


1 clove garlic, crushed

juice of 1/2 lemon

1 Tbsp grainy mustard

1/3 cup olive oil (more, if necessary)

Serves 6


Toss potatoes with salt, pepper, and olive oil. Arrange on a pre-heated barbeque and cook over medium-low heat, turning every 10 minutes, for 40-45 minutes or until potatoes are soft and golden.

Put the warm potatoes into a salad bowl with the raisins. Pour vinaigrette over and toss to combine. Cover bowl and allow to stand for 10 minutes.

Add radicchio, pine nuts, parmesan and parsley to the bowl. Toss gently. Serve immediately.

Source: my adaptation of a recipe in the LCBO magazine, summer 2011