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Grilled Potato and Onion Salad

Grilled Potato and Onion Salad
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Serves 4| Hands-On Time: | Total Time:



  1. Heat grill to medium. Toss the potatoes, onion, and 2 tablespoons of the oil in a bowl. Arrange in a single layer on the grill and cook, turning frequently, until tender and slightly charred, about 15 minutes. Transfer to a bowl.
  2. Add the parsley, vinegar, the remaining 2 tablespoons of oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper to the potatoes and onion and toss to coat. Serve warm or at room temperature.
By June, 2008

Nutritional Information

  • Per Serving
  • Calories 256Calories From Fat 48%
  • Protein 4g
  • Carbohydrate 31g
  • Sugar 4g
  • Fiber 4g
  • Fat 14g
  • Sat Fat 2g
  • Sodium 617mg
  • Cholesterol 0mg
What does this mean? See Nutrition 101 .

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.