Potato Salad

01Method

1. 1

   Place potatoes directly into the hot coals of a charcoal grill, surrounding them completely for even cooking. Roast until the outside is charred, about 6 to 7 minutes. Flip and continue roasting until deeply charred on the outside and fully tender inside, another 6 to 7 minutes.

2. 2

   Transfer potatoes to a bowl, tent with foil, and allow to cool to room temperature for roughly 30 minutes. Then refrigerate until thoroughly chilled — at least 1 hour, ideally overnight.

3. 3

   In a bowl, whisk together the Dijon mustard, both vinegars, vegetable oil, salt, black pepper, and cayenne until the dressing is well combined.

4. 4

   Remove any fully blackened skin from the potatoes, keeping some dark brown bits for extra smokiness. Chop the potatoes into roughly ¼- to ½-inch pieces.

5. 5

   Add the potato pieces to the dressing along with the red onion, celery, dill pickles, and roasted red peppers. Fold everything together with a spatula until evenly coated. Cover and refrigerate for at least 3 hours before serving, or overnight.

6. 6

   Just before serving, stir in the chives and adjust seasoning with salt and pepper to taste.