Grilled red onion & potato salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
29%
Grilled red onion & potato salad
40 min.
6
269kcal

Suggestions


As the warm weather invites us to embrace outdoor cooking, there's nothing quite as delightful as a vibrant salad that captures the essence of summer. Our Grilled Red Onion & Potato Salad is a stunning side dish that perfectly blends colorful ingredients with bold flavors. With its satisfying combination of grilled red onions and hearty potatoes, this salad is not only a feast for the eyes but also a nourishing choice for your table.

Imagine the sweet, smoky aroma of red onions sizzling away on the grill, their natural sugars caramelizing beautifully as they reach a tender char. Paired with fluffy, golden potatoes that have been kissed by the flames, this dish shines with simplicity and taste. Enhanced by a drizzle of olive oil and tangy balsamic vinegar, every bite is a delicious burst of flavor.

Not only is this salad a vegetarian delight, but it also caters to various dietary needs—it’s vegan, gluten-free, and dairy-free, making it an excellent choice for gatherings and barbecues. Tossed with a handful of fresh, aromatic parsley, this dish is not just healthy but also incredibly refreshing.

Whether you’re enjoying a picnic, hosting a barbeque, or simply looking for a delicious side dish to complement your meal, this Grilled Red Onion & Potato Salad is sure to impress. So fire up your grill, grab those ingredients, and let’s bring joy to your plate with this delightful recipe!

Ingredients

  • 900 potatoes halved
  • tbsp olive oil 
  • tbsp balsamic vinegar 
  •  onion whole red peeled sliced into finger-thick slices
  • handfuls parsley roughly chopped

Equipment

  • bowl
  • frying pan
  • grill

Directions

  1. Boil the potatoes in a large pan of salted water for about 10 mins until just cooked. In a large bowl, stir the oil and vinegar together with some salt and pepper. While the barbecue is still hot, grill the onion slices for 5 mins on each side until lightly charred. Toss the hot onions, separating them into rings, in the dressing.
  2. Toss the potatoes in a small drizzle of oil and grill on the barbecue, cut side down, for about 5 mins until browned, then toss with the onions.
  3. Mix in the parsley and serve.

Nutrition Facts

Calories269kcal
Protein5.43%
Fat46.68%
Carbs47.89%

Properties

Glycemic Index
32.13
Glycemic Load
21.01
Inflammation Score
-6
Nutrition Score
10.982174012972%

Flavonoids

Apigenin
2.89mg
Luteolin
0.04mg
Isorhamnetin
2.76mg
Kaempferol
1.58mg
Myricetin
0.21mg
Quercetin
12.22mg

Nutrients percent of daily need

Calories:268.78kcal
13.44%
Fat:14.2g
21.85%
Saturated Fat:2g
12.47%
Carbohydrates:32.79g
10.93%
Net Carbohydrates:28.51g
10.37%
Sugar:4.71g
5.23%
Cholesterol:0mg
0%
Sodium:14.07mg
0.61%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.71g
7.43%
Vitamin C:35.39mg
42.9%
Vitamin K:33.36µg
31.78%
Vitamin B6:0.51mg
25.49%
Potassium:728.29mg
20.81%
Fiber:4.28g
17.12%
Manganese:0.31mg
15.65%
Vitamin E:2.05mg
13.68%
Magnesium:41.63mg
10.41%
Phosphorus:103.74mg
10.37%
Vitamin B1:0.15mg
9.76%
Copper:0.19mg
9.38%
Folate:36.48µg
9.12%
Iron:1.5mg
8.36%
Vitamin B3:1.66mg
8.31%
Vitamin B5:0.52mg
5.17%
Vitamin B2:0.06mg
3.77%
Zinc:0.55mg
3.66%
Calcium:34.79mg
3.48%
Vitamin A:116.42IU
2.33%
Selenium:0.73µg
1.04%