Summer Salads - Grilled Potato Salad

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We're cooking again - this time we are grilling (or barbecuing for the Canadian readers). This is one of my go-to summer recipes whether in town or at the cottage. Tastes good warm or cold. And the best - it's easy. You'll be chatting to your friends rather than slaving over a stove. Grab a glass of wine and let's get cooking.

Grilled Potato Salad

(print recipe here)

1 1/2  pounds  potatoes, cut into 2-inch pieces (I use a mix of potatoes - fingerlings are fine, so are nugget potatoes; just make sure the pieces are about the same size)

1  red onion, cut into 1/2-inch-thick rings (I cut them even thicker - think 1 inch so that they cook rather than burn or fall through the grates)

4  tablespoons  extra-virgin olive oil

1/2  cup  flat-leaf parsley leaves (this I skip if I don't have it on hand)

1  tablespoon  balsamic vinegar (use as much as you think you need - probably more than this).

kosher salt and pepper

Heat grill to medium. Toss the potatoes and onion, in separate bowls with 2 tbsp of oil. You don't want them dowsed but coated enough so that they don't stick.

Start with the onions. Arrange in a single layer on the grill and cook, turning frequently, until tender and slightly charred, about 15 minutes. Transfer to a bowl. Then do the same with the potatoes.

Add the parsley, vinegar, the remaining 2 tablespoons of oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper to the potatoes and onion and toss to coat. Taste and see if you need more of anything. Serve warm or at room temperature.

I made this a few weekends ago with hamburgers. A friend brought a quinoa salad and a strawberry-rhubarb pie. Kids on the trampoline, yummy food and great conversation - a perfect dinner. It doesn't get any better than that.

How about you? Who are you having over and what are you feeding them?