Grilled Potato Salad With Onions and Jalapeños

Ingredients

6 medium russet potatoes, scrubbed and cut into 1-inch cubes
1 large onion, halved and sliced
2 large jalapeño peppers, seeded and sliced
2 tablespoons plus 1/2 cup extra virgin olive oil, divided
3 tablespoons white wine vinegar
2 tablespoons Creole mustard
1 tablespoon chopped fresh flat leaf parsley
Salt and pepper

Instructions

Prepare grill for direct cooking over high heat. Place a large grill pan on the grill to preheat. Place potatoes in a medium saucepan, cover with water and generously season with salt. Bring to a boil. Reduce heat to medium and cook until potatoes are just fork-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with onions, peppers and 2 tablespoons olive oil. Place potato mixture on grill pan and cook, stirring occasionally, until potatoes are cooked through and vegetables are slightly charred, 10-12 minutes. Meanwhile, make the dressing by combining the vinegar and Creole mustard in a small bowl. Gradually whisk in reserved 1/2 cup olive oil. Transfer potatoes to a large bowl, add dressing and toss to coat. Stir in parsley and season to taste with salt and pepper. Serve warm. Makes 4-6 servings.