Grilled Potato Salad
No peeling or boiling is necessary for this delicious salad: toss whole red potatoes with olive oil and grill until tender. Slice into quarters and dress the potatoes with a cider vinaigrette, crumbled bacon, green onions, and parsley for freshness. Serve while still warm or at room temperature. Leftovers are great cold, too. Get the recipe for Grilled Potato Salad.