Justin Chapple Makes Grilled Baby Potato Salad | Mad Genius | Food & Wine

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Cover baby potatoes in cold water and bring to a boil.

Once boiling, add plenty of salt and reduce heat to simmer for about 20 minutes.

Check potatoes for doneness using a knife or fork; they should be tender.

Use a slotted spoon to transfer the potatoes to a baking sheet and let cool.

Thinly slice red onion and toss it with champagne vinegar to marinate for about 10 minutes.

Cut the cooled potatoes in half, preparing them for grilling on the cut side.

Preheat the grill and place the halved potatoes cut-side down on it.

Grill the potatoes until they have a nice char and smoky flavor, then remove from the grill.

In a bowl, combine grilled potatoes and marinated onions, adding 1/4 cup of extra virgin olive oil, salt, and pepper to taste.

Roughly chop a packed cup of parsley leaves and fold them into the potato salad.

Add salt and vinegar kettle cooked chips to the salad, breaking them up slightly as you mix.

Transfer the salad to a serving platter and top with additional potato chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens