Grilled Red Potato and Pickled Chile Salad

• 2 pounds medium red potatoes
• 2 small red onions, sliced into 1/2-inch-thick rings
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt
• Pepper
• Dried oregano
• 1/2 cup Sweet Pickled Fresno Chiles, plus 2 tablespoons brine
• Chopped parsley, for garnish

1. Cook the potatoes in a large saucepan of salted boiling water until just tender, about 20 minutes.
2. Drain and cool; halve the potatoes.
3. Light a grill.
4. In a large bowl, toss the potatoes and onions with the 1/2 cup of olive oil and season with salt and pepper.
5. Grill over moderate heat, turning, until the onions are tender and the potatoes are golden and crispy, about 3 minutes for the onions and 10 minutes for the potatoes.
6. Transfer the onions and potatoes to a platter and season with salt, pepper and oregano.
7. Top with the pickled chiles and drizzle with olive oil and the brine.
8. Garnish with chopped parsley and serve warm.

red potatoes, red onions, extravirgin olive oil, kosher salt, pepper, oregano, sweet, parsley

Taken from www.foodandwine.com/recipes/grilled-red-potato-and-pickled-chile-salad (may not work)