Grilled Potato Salad

I don't each much potato salad, but I liked the flavors in this one. I adapted it from Bobby Flay, and I think it could use a bit of work (the vinegar, for example, can be overwhelming), but it has a lot going for it.

Ingredients

• 2 lbs. new potatoes, boiled until just tender
• Canola oil (about 2 Tbsps.)
• Salt and freshly ground black pepper
• 1/4 cup sherry vinegar
• 1-2 Tbsps. Dijon mustard
• 2/3 cup olive oil
• 2 red bell peppers, grilled, peeled and seeded
• 2 cubano peppers, grilled, peeled and seeded
• 2 red onions, with skin, sliced 1/4 thick and grilled
• 1/2 cup roughly chopped flat-leaf parsley

Instructions

Preheat grill, turning burners on high. Once drained from boiling (be careful not to overcook, or the skins will start to peel), brush the potatoes with oil and season with salt and pepper; grill until slightly charred.

In a bowl, whisk together vinegar and mustard, then slowly whisk in olive oil. Stir in salt and pepper to taste.

Add the potatoes to the vinaigrette, followed by the peppers, onion and parsley. Toss to combine.