This is my go to salad for any kind of outdoor entertaining, especially picnics. The base is vinegar and oil – no mayonnaise which can create food-borne illnesses when left outside too long. Even better, this recipe has less fat than a traditional mayonnaise-based salad. The grilling adds a wonderful smoky flavor.
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The chips are definitely an indulgence, but oh, so good!
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See my post “A Vintage Stamp Picnic” under my heading At The Table to see what I served alongside this dish.
INGREDIENTS (serves 6-8 as a side dish) loosely adapted from Food & Wine
- 3 pounds of baby potatoes
- Kosher salt
- Pepper
- 1 small red onion, sliced
- 1/2 C champagne vinegar
- 1/4 C extra virgin olive oil, plus more for brushing
- 1 C parsley, chopped
- 3 T chopped chives
- 2 C kettle-cooked salt and vinegar chips, coarsely crushed
INSTRUCTIONS:
- In a large saucepan, cover the potatoes with water and bring to a boil. Add a pinch of salt and cook over moderately high heat until tender, about 20 minutes. Drain and spread on a baking sheet until cool, then cut in half.
- Meanwhile, in a large bowl, mix the red onion with the Champagne vinegar and let stand for 10 minutes.
- Light a grill and oil the grates. Grill the potatoes cut side down over high heat until lightly charred, about 5 minutes. Transfer to the bowl with the onions. Add a 1/4 C of olive oil and mix well. Let cool completely. Stir in the parsley and chives. Season with salt and pepper. Top with chips; serve.
This looks amazing! I can’t wait to make it. Thank you!