Grilled Red-Potato Salad With Grilled Avocados

By t1bishop

Light the grill.
In a large bowl, toss the potatoes
with 2 tablespoons of the olive oil and
season generously with salt and pepper.
Lightly brush the avocado slices with
oil and grill them until they have grill marks, about 2 minutes a side.
Spread the potatoes on the grill (or
use a grilling basket) and cook them
with the grill cover on, turning occasionally until crisp on the outside and cooked through, 15 to 20 minutes.
In a small bowl, whisk the vinegar,
scallions, and salt and pepper to taste. Whisking constantly, drizzle in the remaining 5 tablespoons of olive oil. In a large bowl, toss the warm potatoes with the dressing. Gently mix in the hardboiled eggs, olives, and anchovies. Season to taste with more salt and pepper. Garnish with the grilled avocados and parsley and serve warm, or at room temperature,
on lettuce leaves.

Ingredients

• 2 pounds small red potatoes, scrubbed and quartered
• 7 tablespoons extra-virgin olive oil
• Sea salt and freshly ground black
• pepper
• 2 ripe but firm avocados, pitted, peeled, and each half cut into 3 lengthwise slices
• 2 tablespoons red-wine vinegar
• 2 scallions, finely chopped
• 2 large hard-boiled eggs, chopped
• 1/4 cup chopped black, oil-cured and pitted olives
• 2 anchovies, chopped (optional)
• 2 tablespoons chopped flat-leaf
• parsley
• Leaf lettuce, for serving

Details

Servings 4

Preparation

Step 1

Light the grill.
In a large bowl, toss the potatoes
with 2 tablespoons of the olive oil and
season generously with salt and pepper.
Lightly brush the avocado slices with
oil and grill them until they have grill marks, about 2 minutes a side.
Spread the potatoes on the grill (or
use a grilling basket) and cook them
with the grill cover on, turning occasionally until crisp on the outside and cooked through, 15 to 20 minutes.
In a small bowl, whisk the vinegar,
scallions, and salt and pepper to taste. Whisking constantly, drizzle in the remaining 5 tablespoons of olive oil. In a large bowl, toss the warm potatoes with the dressing. Gently mix in the hardboiled eggs, olives, and anchovies. Season
to taste with more salt and pepper.
Garnish with the grilled avocados and
parsley and serve warm, or at room temperature, on lettuce leaves.