Simple Grilled-Potato Salad With Grilled-Lemon Vinaigrette Recipe

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A smoky, crisp, and brightly flavored potato salad straight from the grill.

2 tablespoons minced fresh oregano, divided1/4 cup extra-virgin olive oil, divided1 tablespoon whole grain mustardPlace potatoes in a large pot and cover with cold water. Season generously with salt and bring to a boil over high heat. Simmer until potatoes are tender but not falling apart, about 5 minutes. Drain potatoes transfer to a rimmed baking sheet to allow excess moisture to evaporate.When potatoes are cool enough to handle, split each one in half lengthwise and transfer to a large bowl.

Add half of oregano, half of parsley, half of garlic, and half of olive oil. Season to taste with salt and pepper and toss roughly until potatoes are well-coated in mixture and their surfaces are a little roughed up.Combine remaining oregano, parsley, olive oil, garlic, scallions, shallots, and mustard in a large bowl.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate.

 

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