Potato Salad (Warmed)

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 extra-virgin olive oil
½ cup red wine vinegar
1⁄3 cup fresh parsley, roughly chopped
¼ cup fresh oregano, roughly chopped
sea salt
black pepper, freshly ground, 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.

Makes 6-8 servings.