Grilled baby potato salad recipe

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  • Yield: 8 Servings
  • Total Time: 1 Hour


  • 3 lbs baby potatoes
  • Kosher salt
  • 1 small red onion, sliced
  • ½ cup Champagne vinegar
  • ¼ cup extra-virgin olive oil plus more for brushing
  • 1 cup lightly packed parsley, chopped
  • Freshly ground pepper
  • 2 cups kettle-cooked salt-and-vinegar chips, coarsely crushed
How to Make It
  1. In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and cook over moderately high heat until tender, about 20 minutes. Drain and spread on a baking sheet to cool, then cut in half.
  2. Meanwhile, in a large bowl, mix the red onion with the Champagne vinegar and let stand for 10 minutes.
  3. Light a grill and oil the grate. Grill the potatoes cut side down over moderately high heat until lightly charred, about 5 minutes. Transfer to the bowl with the onions. Add the ¼ cup of olive oil and mix well. Let cool completely. Stir in the parsley and season with salt and pepper. Top with the chips; serve.

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