No-Mayo Potato Salad
(courtesy of Devin Middlebrook, mayor of South Lake Tahoe. Serves 3 – 5)
1 pound red potatoes
¼ cup extra-virgin olive oil, plus extra for drizzling
2 tablespoons apple cider vinegar
3 cloves garlic, chopped
4 green onions, chopped
1 medium red onion, chopped
2 tablespoons Italian seasoning
1 teaspoon kosher salt
1 teaspoon ground black pepper
Preheat grill to medium heat and lightly oil grate. Chop potatoes into medium-sized chunks, then place them in a cast-iron skillet with a drizzle of olive oil. Cook on grill until tender, about 30 minutes. Remove from heat and let cool for 10 to 15 minutes. Combine all ingredients and seasonings in a large bowl with potatoes and mix well.
