3 lb. medium waxy red potatoes
1 large red onion, roughly chopped
¾ cup olive oil
½ cup red wine vinegar
⅓ cup roughly chopped parsley
¼ cup roughly chopped oregano
Kosher salt and freshly ground black pepper, to taste

Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side. Using a fork, prick potatoes all over and wrap individually in foil; grill on the cooler section of grill, turning as needed, until tender, about 45 minutes.


Simply boil for about 15-20 minutes, until tender but not mushy.

Cool slightly and slice about ½” thick; transfer to a serving platter. Whisk onions, oil, vinegar, parsley, oregano, salt, and pepper in a bowl; pour over potatoes.

Serve warm or refrigerate and bring to room temperature when ready to serve.

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