Grilled Potato and Onion Salad
Marsha Byers Mays
ingredients
- 1 1/2 pounds red potatoes, cut into 2-inch pieces
- 1 red onion, cut into 1/2-inch-thick rings
- 4 tablespoons extra-virgin olive oil
- 1/2 cup flat leaf parsley leaves
- 1 tablespoon balsamic vinegar
- Kosher salt and pepper
directions
- 1
HEAT grill to medium.
- 2
TOSS the potatoes, onion, and 2 tablespoons of the oil in a bowl. Arrange in a single layer on the grill.
- 3
GRILL the potatoes and onion, turning frequently, until they are tender and slightly charred, about 15 minutes. Transfer to a bowl.
- 4
ADD the parsley, vinegar, the remaining 2 tablespoons of oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper and toss to coat. Serve warm or at room temperature.
Source: Real Simple
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