Grilled Potato Salad

Category
Yields1 Serving
 6 red potatoes, sliced 1/4 inch thick
 3 stalks green onion, sliced thin
 3 tbsp parsley, finely chopped
 1 red bell pepper, julienned
 ¼ cup extra virgin olive oil
 2 tbsp rice wine vinegar
1

Boil sliced potatoes till fork tender about 12 minutes;  drain and place in a med mixing bowl.

2

Whisk the EVOO into the vinegar until combined season with salt and pepper.

3

Pour over hot potatoes;  add remaining ingredients toss to coat; Taste, season with more salt and pepper if needed.

4

Serve hot or at room temperature;   Makes 4-6 side dish servings.

Ingredients

 6 red potatoes, sliced 1/4 inch thick
 3 stalks green onion, sliced thin
 3 tbsp parsley, finely chopped
 1 red bell pepper, julienned
 ¼ cup extra virgin olive oil
 2 tbsp rice wine vinegar

Directions

1

Boil sliced potatoes till fork tender about 12 minutes;  drain and place in a med mixing bowl.

2

Whisk the EVOO into the vinegar until combined season with salt and pepper.

3

Pour over hot potatoes;  add remaining ingredients toss to coat; Taste, season with more salt and pepper if needed.

4

Serve hot or at room temperature;   Makes 4-6 side dish servings.

Notes

Grilled Potato Salad