Grilled Baby Potato Salad


This modern take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red onions. But the best part is the playful salt-and-vinegar potato chip topping, which adds an addictive crunch.

  • Active:
  • Total Time:
  • Servings: 8

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Ingredients

  • 3 pounds baby potatoes

  • Kosher salt
  • Pepper

  • 1 small red onion, sliced

  • 1/2 cup Champagne vinegar

  • 1/4 cup extra-virgin olive oil, plus more for brushing

  • 1 cup lightly packed parsley, chopped

  • 2 cups kettle-cooked salt-and-vinegar chips, coarsely crushed


How to make this recipe

  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 1/4 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. 


Contributed By Photo © Con Poulos Published June 2017





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