Grilled Potato Salad

A great recipe to serve with grilled meats in the summer. Add the dressing to the warm vegetables just off the grill. FG: We tried this but to me it didn't seem like a salad. It tasted more just like grilled potatoes.

Brian and I made this and were not thrilled. It was good, but nothing special. It turned out more like grilled potatoes; not at all like a salad. I found another recipe that uses more olive oil and balsamic vinegar, which may make it seem more like a salad. I think there is potential here, though.

8 medium red potatoes
2 large red onions
2 Tbsp. balsamic vinegar (another recipe uses 1/4 cup)
1/3 cup olive oil (another recipe uses 3/4 cup)
1 1/2 Tbsp. Dijon mustard (another recipe uses 2 tbsp.)
1/4 cup fresh chopped parsley (another recipe also adds 1 1/2 tbsp. dill)
Salt & pepper

Microwave or boil the potatoes until they are half cooked. Remove and cut into halves or quarters if they are large.

Cut the onions into 1 inch slices, using wooden skewers or large toothpicks to hold them together. Grill both the onions and potatoes over medium heat until they are fork tender and browned.

To prepare the dressing, mix the oil, mustard, vinegar, salt and pepper in a small bowl.

Cut the onions and potatoes into bite sized pieces, and place in a serving bowl. Add enough dressing to coat well, and mix thoroughly. Save any extra dressing for another purpose. Add the fresh chopped parsley and mix again.

Serve warm or at room temperature.