Grilled Baby Potatoes with Watercress Pesto

Grilled potatoes topped with a fresh watercress pesto make for a healthy and delicious side dish.

Recipe adapted from Food Network

Ingredients:

1 bag colored baby potatoes

4 cups baby watercress

2 tablespoons apple cider vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

½ teaspoon paprika

¼ cup plus 1 tablespoon extra-virgin olive oil

Salt and pepper

Directions:

1. Add potatoes to a large saucepan or Dutch oven.  Cover with water and sprinkle with 1 tablespoon salt.  Place over medium high heat and bring to a boil.  Remove lid and reduce heat to a simmer.  Cook 6-7 minutes.
2. Drain potatoes and let cool.
3. Add the watercress, vinegar, honey, mustard, olive oil, and paprika to a food processor.  Pulse until finely chopped.  Refrigerate until needed.
4. Slice potatoes in half lengthwise.  Add potatoes to a medium bowl.  Drizzle with 1 tablespoon olive oil and a dash of salt and pepper.
5. Grill potatoes over medium heat for 2-3 minutes per side.
6. Top with a tablespoon of watercress pesto on each potato.