1∕4 cup extra virgin olive oil, divided
1∕8 teaspoon grated fresh lemon zest
4 tablespoons fresh lemon juice
3 tablespoons pesto (optional)
1∕4 cup flat-leaf parsley leaves, finely chopped
2 tablespoons fresh chives, finely chopped
1∕4 teaspoon salt
2 pounds new or fingerling potatoes, halved
2 cups greens
1. To make dressing, mix together 3 tablespoons olive oil, lemon zest, lemon juice, pesto, parsley, chives and salt. Set aside.
2. Heat grill to medium. Toss potatoes with 1 tablespoon olive oil and place on grill in a single layer. Grill 13 to 18 minutes, turning occasionally, until tender and slightly crispy on the outside.
3. When potatoes are cooked, loosely chop (if desired) and transfer to a bowl. Gently toss warm potatoes with dressing and greens. Serve warm or at room temperature.
Serves 6. Per serving: 260 calories, 12.5 g fat (2 g saturated fat), 5 g protein, 4 g fiber, 33 g carbohydrate, 185 mg sodium