Grilled Potato and Onion Salad Recipe

5.0 from 1 reviews
Grilled Potato and Onion Salad
Nutrition Information
  • Serves: 4
  • Calories: 278
  • Fat: 11.8 g
  • Carbohydrates: 40.1 g
  • Sodium: 677 mg
  • Fiber: 5.3 g
  • Protein: 4.8 g
  • Cholesterol: 31 mg
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Grilled Potato and Onion Salad is probably the perfect way to get past your mid-day cravings. It is extremely quick and easy to prepare and will not require a lot of effort. It is probably the most ideal dish that can easily cater up to four people.
  • Red potatoes cut into 2-inch pieces - 1½ pounds
  • Red onion, cut into ½-inch-thick rings - 1
  • Extra-virgin olive oil - 4 tablespoons
  • Flat-leaf parsley leaves - ½ cup
  • Balsamic vinegar - 1 tablespoon
  • Kosher salt and pepper
  1. Adjust the grill in your kitchen at a nice suitable place and heat it to medium.
  2. Take the potatoes and gently toss them in a clean bowl.
  3. Take onions and put them in the very same bowl.
  4. Add two tablespoons of oil in the bowl.
  5. Take the grill and arrange the above mentioned ingredients on it in a single layer.
  6. Grill the potatoes and onions and do not forget to turn them frequently.
  7. When both, potatoes and onions, are tender and slightly charred, stop the grilling process.
  8. Transfer the grilled potatoes and onions to a bowl.
  9. Add parsley to the bowl and then add the remaining two tablespoons of oil.
  10. After you are done with oil, add a small quantity of vinegar.
  11. Now add ¼ teaspoons salt, and ¼ teaspoon pepper to the grilled potatoes and onion and toss to coat.
  12. Your 20-minute Grilled Potato and Onion Salad is ready to be served. You can either serve it warm or at room temperature.


  • 1

    Main Courses that go well with Grilled Potato and Onion Salad:

    Chinese Undercut Steak

    Due to the potato and onion ingredients, this salad goes well with almost any steak that you like.

    Chinese undercut steak
  1. Dorthy | Reply
    • Cynthia Lee | Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

7 + = twelve

Rate this recipe: