Grilled Potato and Spanish Sweet Onion Salad with Smoked Salmon and Roasted Bell Pepper

• 1 Potato, sliced 1/4" thick
• 2 3/4 oz. Spanish sweet onions, sliced 1/4" thick
• 3 T Olive oil
• 1 t Balsamic vinegar
• 1 t Basil, fresh chopped
• 4 oz. Alaska smoked salmon strips
• 1 1/2 oz. each Green, red and yellow pepper strips
• 1 oz. Spanish sweet onion, chopped 1/4"
• 1/2 t Serrano chili, minced
• Salt and pepper to taste

Preparation

1 Grill the potato slices and sweet onions until cooked.
2 Drizzle with olive oil, balsamic vinegar, basil, salt and pepper.
3  Toss smoked salmon, peppers, onion, chili, salt and pepper.
4 Arrange the potatoes and onions on plate and serve with the salmon and pepper mixture.

Source: Idaho Potato Commission