Garlicky Grilled Potato Salad

Ingredients

• 2 pounds Yukon Gold potatoes, scrubbed and sliced 3/4 inches thick
• 1/2 cup extra virgin olive oil
• 3 Tbsp white wine vinegar
• 3 cloves of garlic, minced
• 2 tsp brown sugar
• Salt and pepper
• 1/2 cup jarred roasted red peppers
• 3 Tbsp capers, drained
• 3 Tbsp fresh parsley, chopped

Directions

Toss potatoes and 2 tablespoons of olive oil in a large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes half way through cooking.

Meanwhile, in a large bowl, combine vinegar, garlic, 1 teaspoon of sugar, salt and pepper. Slowly whisk in remaining oil until emulsified. Stir in roasted red peppers, capers and parsley.

Grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat. Serve warm or room temperature.