Grilled Onion and Potato Salad |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From Cooking Light. Use a grill basket or thread the potatoes and onions on skewers before grilling. Dress veggies while still warm. Serve at room temp or chilled. Ingredients:
2 lbs small red potatoes, halved |
5 teaspoons olive oil, divided |
5/8 teaspoon salt, divided |
3/8 teaspoon pepper, divided |
2 medium vidalia onions, cut in 1/2 inch thick slices |
2 tablespoons sherry wine vinegar |
2 tablespoons low sodium chicken broth |
1 garlic clove, minced |
1/4 cup flat leaf parsley, chopped |
Directions:
1. Prepare grill.
2. Place potatoes in large saucepan. Cover with cold water to 2 inches above potatoes; bring to a boil. Cover, reduce heat, and simmer 8 min or til almost tender. Drain and rinse with cold water; drain. Combine potatoes, 2 t oil, 1/8 t salt, 1/8 t 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 min or til potatoes are tender, turning once.
3. Combine remaining 1 T oil, 1/2 t salt, 3/4 t pepper, sherry vinegar, chicken broth, and minced garlic in a large bowl, stirring with a whisk. Add potato mixture to vinegar; toss to coat. Let stand 20 minute Stir in parsley.
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