Grilled Onion and Potato Salad

By dashy_65

Ingredients

• 2  pounds  small red potatoes, halved
• 5  teaspoons  olive oil, divided
• 5/8  teaspoon  salt, divided
• 3/8  teaspoon  freshly ground black pepper, divided
• 2  medium Vidalia or other sweet onions, cut into 1/2-inch-thick slices (about 1 pound)
• Cooking spray
• 2  tablespoons  sherry vinegar
• 2  tablespoons  fat-free, low-sodium chicken broth
• 1  garlic clove, minced
• 1/4  cup  chopped fresh flat-leaf parsley

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

Prepare grill.

Place the potatoes in a large saucepan. Cover with cold water to 2 inches above potatoes; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until almost tender. Drain and rinse with cold water; drain. Combine potatoes, 2 teaspoons oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, and onion in a large bowl, tossing gently to coat. Arrange potatoes and onion in a single layer on grill rack coated with cooking spray; grill 10 minutes or until potatoes are tender, turning once.

Combine the remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, sherry vinegar, chicken broth, and minced garlic in a large bowl, stirring with a whisk. Add potato mixture to vinegar mixture; toss gently to coat. Let stand 20 minutes. Stir in parsley.

Can put on George Forman.

3/4 cup is 132 cal, 3g fat, 24.1g carb, 2.8g fiber, 200mg sodium