This modern take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red onions. But the best part is the playful salt-and-vinegar potato chip topping, which adds an addictive crunch.Slideshow:More Potato Salad Recipes
3 pounds baby potatoes
1 small red onion, sliced
1/2 cup Champagne vinegar
1/4 cup extra-virgin olive oil, plus more for brushing
In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and cook over moderately high heat until tender, about 20 minutes. Drain and spread on a baking sheet to cool, then cut in half.
Meanwhile, in a large bowl, mix the red onion with the Champagne vinegar and let stand for 10 minutes.
Light a grill and oil the grate. Grill the potatoes cut side down over moderately high heat until lightly charred, about 5 minutes. Transfer to the bowl with the onions. Add the 1/4 cup of olive oil and mix well. Let cool completely. Stir in the parsley and season with salt and pepper. Top with the chips; serve.
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