Grilled Potato and Pepper Salad

1. 1

   Put the potatoes, garlic and bay leaf in a saucepan; cover with water and season with salt.

2. 2

   Bring to a boil, lower the heat and simmer until almost tender, about 5 minutes.

3. 3

   Drain, discarding the bay leaf; transfer the potatoes to a bowl (halve any that are large).

4. 4

   Add the peppers and scallions; drizzle with 2 tablespoons olive oil, season with salt and toss.

5. 5

   Preheat a grill to medium.

6. 6

   Grill the vegetables, turning occasionally, until the potatoes are tender and the peppers and scallions are charred, 3 minutes for the scallions and 5 to 6 minutes for the potatoes and peppers.

7. 7

   Transfer to a cutting board to cool slightly.

8. 8

   Scrape the skin off the peppers with a paring knife and cut them into large chunks; coarsely chop the scallions.

9. 9

   Combine the potatoes, peppers and scallions in a serving bowl.

10. 10

    Drizzle with the vinegar and the remaining 3 tablespoons olive oil.

11. 11

    Sprinkle with the parsley and season with salt; toss.

12. 12

    Photograph by Yunhee Kim

* Per serving · 4 servings · Values may vary.

No additional tips available.