Grilled Potato Salad

Picnic-friendly grilled potato salad is a tasty twist on this traditional summer side.

2 pounds small red potatoes

Kosher salt

Vegetable oil, for the grill screen

1/4 cup plus 3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

1/2 cup thinly sliced roasted red bell peppers

1/4 cup thinly sliced red onions (about 1/2 small onion)

2 tablespoons whole-grain mustard

1 tablespoon white wine vinegar

Put the potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat and then lower the temperature to a simmer. Cook just until they are tender but still firm, about 10 to 12 minutes. Drain and pat dry. Cut into 1-inch pieces and place in a large bowl.

Preheat a clean grill with a grill screen to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grill screen with oil.

Toss the potatoes with ₁/4 cup of the olive oil until evenly coated. Season with the salt and pepper to taste.

Place the potatoes on the grill. Close the lid and cook, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes total.

Place the potatoes in a large bowl. Add the roasted red bell peppers and red onions. Toss to combine. In a small bowl whisk together the mustard, vinegar, and remaining 3 tablespoons olive oil. Add to the potato salad and toss until well coated. Season with salt and pepper to taste. Serve warm or chilled.

Serves 4 to 6.

Cooking Tips: Be sure to reduce the temperature of the water right when it comes to a boil. You want to cook the potatoes at a gentle simmer so that they do not break.

Boiling the potatoes before grilling ensures that you will have potatoes with a nice crispy crust with a soft-done interior.