Use a grill basket or thread the potatoes and onions onto skewers before grilling to prevent them from falling through the grate. Dress the vegetables while still warm so they absorb the tangy dressing mixture. Serve at room temperature or chilled.
2 pounds small red potatoes, halved
5 teaspoons olive oil, divided
5/8 teaspoon salt, divided
3/8 teaspoon freshly ground black pepper, divided
2 medium Vidalia or other sweet onions, cut into 1/2-inch-thick slices (about 1 pound)
2 tablespoons sherry vinegar
2 tablespoons fat-free, low-sodium chicken broth
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Place the potatoes in a large saucepan. Cover with cold water to 2 inches above potatoes; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until almost tender. Drain and rinse with cold water; drain. Combine potatoes, 2 teaspoons oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, and onion in a large bowl, tossing gently to coat. Arrange potatoes and onion in a single layer on grill rack coated with cooking spray; grill 10 minutes or until potatoes are tender, turning once.
Combine the remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, sherry vinegar, chicken broth, and minced garlic in a large bowl, stirring with a whisk. Add potato mixture to vinegar mixture; toss gently to coat. Let stand 20 minutes. Stir in parsley.