Grilled Potato Salad
6-8 red potatoes, sliced 1/4 inch thick
3 stalks green onion, sliced thin
3 tablespoons parsley, finely chopped
1 red bell pepper, julienned
1/4 cup EVOO
2 tablespoons rice wine vinegar
Boil sliced potatoes till fork tender about 12 minutes; drain and place in a med mixing bowl. Whisk the EVOO into the vinegar until combined season with salt and pepper. Pour over hot potatoes; add remaining ingredients toss to coat; Taste, season with more salt and pepper if needed. Serve hot or at room temperature; Makes 4-6 side dish servings.