Grilled Red Potato and Pickled Chile Salad

1. 1

   Cook the potatoes in a large saucepan of salted boiling water until just tender, about 20 minutes.

2. 2

   Drain and cool; halve the potatoes.

3. 3

   Light a grill.

4. 4

   In a large bowl, toss the potatoes and onions with the 1/2 cup of olive oil and season with salt and pepper.

5. 5

   Grill over moderate heat, turning, until the onions are tender and the potatoes are golden and crispy, about 3 minutes for the onions and 10 minutes for the potatoes.

6. 6

   Transfer the onions and potatoes to a platter and season with salt, pepper and oregano.

7. 7

   Top with the pickled chiles and drizzle with olive oil and the brine.

8. 8

   Garnish with chopped parsley and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.