I used a grill pan for this and also included some cherry tomatoes and zucchini in with the mix. I did not use parsley, but did use the balsamic dressing at the end. All in all, I felt that this dish was ok, but probably not one I would make again. The potatoes were a bit too hard, but the zucchini, tomatoes and onion tasted great! I served with steak & salad.
Grilled Potato and Onion Salad
Photo: Kana Okada; Styling: Sara Quessenberry
Yield: Makes 4 servings
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Amount per serving
- Calories: 256
- Calories from fat: 48%
- Protein: 4g
- Carbohydrate: 31g
- Sugars: 4g
- Fiber: 4g
- Fat: 14g
- Saturated fat: 2g
- Sodium: 617mg
- Cholesterol: 0mg
- 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
- Heat grill to medium.
Toss the potatoes, onion, and 2 tablespoons of the oil in a bowl. Arrange in a single layer on the grill. Grill the potatoes and onion, turning frequently, until they are tender and slightly charred, about 15 minutes.
Transfer to a bowl. 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.
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