Grilled Red Potato and Pickled Chile Salad

Chefs Jon Shook and Vinny Dotolo grill red potatoes until crisp, then toss them with sweet homemade pickled chiles. Slideshow: More Vegetarian Recipes 

Active Time:
20 mins
Total Time:
40 mins


  • 2 pounds medium red potatoes

  • 2 small red onions, sliced into 1/2-inch-thick rings

  • 1/2 cup extra-virgin olive oil, plus more for drizzling

  • Kosher salt

  • Pepper

  • Dried oregano

  • 1/2 cup Sweet Pickled Fresno Chiles, plus 2 tablespoons brine

  • Chopped parsley, for garnish


  1. Cook the potatoes in a large saucepan of salted boiling water until just tender, about 20 minutes. Drain and cool; halve the potatoes.

  2. Light a grill. In a large bowl, toss the potatoes and onions with the 1/2 cup of olive oil and season with salt and pepper. Grill over moderate heat, turning, until the onions are tender and the potatoes are golden and crispy, about 3 minutes for the onions and 10 minutes for the potatoes. Transfer the onions and potatoes to a platter and season with salt, pepper and oregano. Top with the pickled chiles and drizzle with olive oil and the brine. Garnish with chopped parsley and serve warm.

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