Grilled Spicy New Potato Salad

1. 1

   In a large saucepan, bring 2 quarts of salted water to a rapid boil over high heat.

2. 2

   Toss in your potatoes and cook for about 15 minutes, or until the potatoes can be pierced with a fork but still offer considerable resistanceyou want them to be firm but not crunchy.

3. 3

   Drain, run under cold water, and drain again.

4. 4

   Halve the potatoes and thread them onto skewers, with the cut sides all facing the same way.

5. 5

   Rub them lightly with the olive oil, sprinkle with salt and pepper to taste, and place them on the grill over a medium-hot fire.

6. 6

   Cook for 3 to 5 minutes, or they are until golden brown.

7. 7

   Slide the potatoes off the skewers into a medium bowl and add all the remaining ingredients.

8. 8

   Season to taste and toss well.

9. 9

   This dish can be served warm or cold; it will keep, covered and refrigerated, for 3 to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.