Grilled Red Onion Potato Salad Recipes

Steps:

• Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.

Steps:

• 1. I used larger red skin potatoes and cut them in half during cooking. THEN CUT THEM IN QUARTERS BEFORE I PREPARED THEM. Scrub potatoes and add to pot, cover with water, and I added about 1 tablespoon Kosher salt to the water during cooking. Boil until almost tender. Drain water . cool slightly until cool enough to handle.
• 2. Add halves potatoes to a large bowl and add 1/4 cup olive oil and steak seasoning, and toss to coat. YOU CAN USE A GRILL TO GRILL POTATOES. I chose to grill inside and used my grill skillet, by adding olive oil and heating till very hot then grilled all of the potatoes cut side down.
• 3. Then remove and add to a large bowl or the pot they were originally boiled in.
• 4. If you are using bacon that you cook yourself, heat skillet till very hot, and fry bacon till crisp, remove and drain on paper towel, then crumble when cool enough to handle. I used Hormel Real Bacon Bits from Sam's Club.
• 5. Peel and slice red onions into thin slices and separate the rings.
• 6. I combined the vinegar, remaining olive oil and sugar mixture together in a small bowl to make it easier to add to the skillet.
• 7. Add about 2 TBS> Olive oil to skillet and heat, then add the thinly sliced red onions, the vinegar and sugar mixture in small bowl, heat through until the onions begin to turn colors slightly.
• 8. Add the chopped parsley & bacon bits & toss till it is mixed together.
• 9. Then Spoon Onion Mixture over grilled Potatoes. Season with additional salt & pepper or Steak Seasoning if needed.
• 10. Just before you are ready to serve sprinkle the top with the cheese, serve and enjoy. The cover picture above is after my husband had eaten 2 servings BEFORE I COULD ADD THE CHEESE ON TOP. SORRY IT IS NOT A FULL PLATTER. It's a great recipe with or without the cheese.

Steps:

• Boil the potatoes in a large pan of salted water for about 10 mins until just cooked. In a large bowl, stir the oil and vinegar together with some salt and pepper. While the barbecue is still hot, grill the onion slices for 5 mins on each side until lightly charred. Toss the hot onions, separating them into rings, in the dressing.
• Toss the potatoes in a small drizzle of oil and grill on the barbecue, cut side down, for about 5 mins until browned, then toss with the onions. Mix in the parsley and serve.

Steps:

• Preheat the grill.
• Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat.
• Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart.
• In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.
• In a small saute pan, cook the bacon until crisp. Then set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil.
• In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the parsley, green onions and salt and pepper to taste, and whisk to blend.

Steps:

• Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.

Steps:

• Heat grill.
• Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
• Place onion on grill and cook 4-5 minutes per side or until brown and tender.
• Let onion cool and then chop.
• Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
• When cool enough to handle, peeled and cut into 3/4 inch pieces.
• In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
• Whisk in mayo, salt and pepper.
• Stir in onions.
• Add potatoes to bowl, stir and then add celery.
• Stir gently.
• Cover and refrigerate for several hours before serving.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
• Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
• Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.