1/2cupsalt and vinegar kettle chips, lightly crushed
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.