Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad.
3 lb. medium waxy red potatoes
1 large red onion, roughly chopped
¾ cup olive oil
½ cup red wine vinegar
⅓ cup roughly chopped parsley
¼ cup roughly chopped oregano
Kosher salt and freshly ground black pepper, to taste
Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side. Using a fork, prick potatoes all over and wrap individually in foil; grill on the cooler section of grill, turning as needed, until tender, about 45 minutes. Unwrap and slice about ½" thick; transfer to a serving platter. Whisk onions, oil, vinegar, parsley, oregano, salt, and pepper in a bowl; pour over potatoes. Serve warm.