Alder Planked Potato Salad with Carrot Top Pesto

Alder smoke has a subtle effect on Yukons and with the bright pesto this dish is hearty yet light.

Serves – 4
Total Time – 45 minutes

Tip – Toss the potatoes in the pesto while they are still warm.

Ingredients

• Alder Grilling Planks
• 6 Yukon Potatoes
• 4 Carrots, peeled, with tops removed and set aside
• 2 Tbsp. Dijon Mustard
• 2 Tbsp. Olive Oil
• 1 Tbsp. Salt
• 1 Tbsp. Black Pepper
• 1 Bell Pepper
• ½ cup Pecans

For the pesto

• Carrot Tops, about a cup
• ½ cup Olive Oil
• 1 Garlic Clove
• squeeze of Lemon juice
• pinch of Salt

Method

1. Preheat an oven or grill to 400˚ F. Soak the planks in hot water for at least 15 minutes.
2. Cut the potatoes into wedges and the carrots into quarters.
3. Toss the potato and carrots in the mustard, oil, salt, and pepper.
4. Lay the potato and carrots on the planks and set on the grill or in the oven, cook for 30 – 40 minutes or until potatoes are cooked through.
5. Place the bell pepper on the grill and char until black all over. When cool enough to handle, peel off the skin, remove the seeds, and cut into strips.
6. While the potatoes cook, make the pesto. Place the carrot tops, garlic, oil, lemon, and salt in a food processor and puree until smooth.
7. Toss the warm potatoes in the pesto and garnish with pecans and strips of roasted pepper.