Grilled Potato Salad
Grilled Potato Salad is a delicious dish that is great to make for bbqs, picnics and bring for potlucks. Since it is mayoless, it is perfect to serve at room temperature.
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Ingredients
- 4~6 cups Baby Potatoes
- 1 Small Red Onion, sliced
- 4~6 tbsp White Balsamic Vinegar or Champagne Vinegar
- ¼ cup extra virgin olive oil
- 1 cup Parsley, chopped
- 2 cups Kettle cooked Potato chips, chopped
- To taste Salt Pepper
Instructions
- Boil the baby potatoes in lots of water with a generous pinch of salt and cook until tender, about 20 minutes. I simply pressure cooked them for 3~4 whistles. Drain and spread on a baking sheet to cool, then cut in half.
- In the meantime, combine the red onion and the vinegar and let stand for 10 minutes.
- Heat the grill and frill the potatoes cut side down over moderately high heat until lightly gcharred, about 5 minutes.
- Transfer to the bowl with the onions. Add the olive oil and mix well.
- Let cool completely. Stir in the parsley and season with salt and pepper. Top with the chopped chips and Serve!!
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