AuthorShannon
In a large pot cover potatoes with water and bring to a boil. Boil for about 15 minutes. Remove from heat and drain.
Brush the green onions with olive oil, season with salt and pepper. Grill green onions over high heat, turning often. Remove from heat after about 3 minutes or when onions are charred. Cut onions into bite size pieces, about 1 inch.
Brush potatoes with olive oil, season with salt and pepper. Using a grill pan, grill potatoes until lightly charred, about 5 minutes.
Thinly slice one small jalapeno using a mandolin, discarding seeds. In a large bowl add sliced jalapeno, 2 tbsp olive oil, 1 tbsp rice vinegar, 1/4 tsp paprika, 1/8 tsp cayenne pepper. Stir to combine.
Toss potatoes and green onions in the olive oil mixture. Season with salt and pepper.
Ingredients
Directions
In a large pot cover potatoes with water and bring to a boil. Boil for about 15 minutes. Remove from heat and drain.
Brush the green onions with olive oil, season with salt and pepper. Grill green onions over high heat, turning often. Remove from heat after about 3 minutes or when onions are charred. Cut onions into bite size pieces, about 1 inch.
Brush potatoes with olive oil, season with salt and pepper. Using a grill pan, grill potatoes until lightly charred, about 5 minutes.
Thinly slice one small jalapeno using a mandolin, discarding seeds. In a large bowl add sliced jalapeno, 2 tbsp olive oil, 1 tbsp rice vinegar, 1/4 tsp paprika, 1/8 tsp cayenne pepper. Stir to combine.
Toss potatoes and green onions in the olive oil mixture. Season with salt and pepper.