This grilled potato salad with quick pickled red onions would be perfect for a summertime picnic. It’s tossed together with a healthy vinegar and olive oil vinaigrette.
Delicious looking…I know, right? But you’re asking yourself, “what are those potato chip like things sprinkled on top?” It is chips….sea salt and vinegar kettle chips actually. They give the salad a delightful crunch and the vinegar flavor is great with the grilled potatoes.
Making Grilled Potato Salad
To make this, you first have to boil the baby potatoes for about 20 minutes so they get tender inside. Let them cool then cut them in half and they’re ready for the grill.
The sliced onions are quick pickled. And all that is, is soaking them in vinegar for a while. Champagne vinegar is perfect for this or you could also use white wine vinegar. Whatever is handy.
Grill The Potatoes
Heat up your grill and generously coat the grate with olive oil so the potatoes don’t stick. 5 minutes on the grill should give them a nice char. Once they are done, place them on a plate to cool.
While they are cooling, this would be a perfect time to grill your meat, assuming you are grilling some kind of meat. And why wouldn’t you? This grilled potato salad will go with chicken, pork, beef, or salmon.
Mix It All Together
All that’s left to do is mix the potatoes in with the onion and vinegar, then add some olive oil, salt, and pepper. Finally, add some chopped parsley and top with slightly crushed sea salt and vinegar chips.
I know it seems kind of crazy to be putting chips into a potato salad, but the flavors just work together.
This is sure to be a hit at any summertime picnic.
Grilled Potato Salad with Pickled Red Onion
- 1.5 lbs baby red potatoes
- 1 cup sliced red onion, (1/2 large red onion)
- 1/4 cup champagne vinegar
- 2 tbsp olive oil
- 1/2 cup chopped fresh flat leaf parsley
- 1/2 cup salt and vinegar kettle chips, lightly crushed
- 1/4 tsp kosher salt
- ground black pepper to taste
- Boil the baby potatoes for 20 minutes or until fork tender. Drain and let cool. Once cooled, slice in half.
- In a large bowl, add sliced onions and vinegar and stir to coat. Let them sit for at least 15 minutes or more.
- Start your grill, medium heat and generously coat the grate with olive oil. Place the potatoes, flesh side down 5 to 7 minutes until nicely browned. Remove from the grill and let cool.
- Once cooled, mix the potatoes, 2 tablespoons olive oil, and the chopped parsley in with the onions and toss to coat. Lightly salt and pepper the salad. Once you are ready to serve, fold in the crushed vinegar kettle chips. Serve at room temperature.