French Style Grilled Potato Salad Ala Bobby Flay

Ingredients

• 2 1/2 lbs new potatoes, small, red and yellow, scrubbed
• 1/2 cup olive oil
• salt and pepper
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 small red onion, halved and thinly sliced
• 8 cornichons, finely diced
• 2 tablespoons capers, drained
• 1/4 cup chervil, fresh, coarsely chopped, for garnish

Directions

1. 1

   Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat and simmer until potatoes are tender, about 8 minutes.

2. 2

   Drain potatoes, let cool then slice each in half.

3. 3

   Heat the grill to medium.

4. 4

   Brush the potatoes with 1/4 cup of the oil and season with salt and pepper.

5. 5

   Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn potatoes over and continue grilling until just cooked through, about 4 minutes.

6. 6

   While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon, and capers and stir to combine. (I did this step before I began grilling the potatoes).

7. 7

   Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine.

8. 8

   Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil (we couldn't find fresh so we used dried chervil).