Grilled Potato Salad
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.