Grilled Potato and Basil Salad

Ingredients

• 1½ lbs red potatoes , cut into 2-3" pieces
• 1 t sea salt
• 2 T olive oil
• ¼ t black pepper
• skewers , cut to fit into a large pot
• 1½ t rice vinegar
• ½ t black pepper
• 3 T chives , finely chopped
• 1 bunch basil , stemmed and finely chopped
• 1 red bell pepper , diced
• 1 t Dijon mustard
• 1 small shallot , minced
• 2 T olive oil

Instructions

1. Boil 2–4 quarts water to boil in a large pot. Skewer potato pieces. Lower skewered potatoes into boiling water cook about 10 min. (until tender).
2. Remove from water and place on heated grill, cook until slightly browned (about 2–3 min per side).
3. Remove from skewers and place in a large bowl. Toss hot potatoes with 1 t vinegar, 1/4 t salt, and black pepper. Add chives, basil, & bell pepper; toss to combine. Combine mustard, shallots, remaining 1/2 t vinegar, olive oil, and salt to taste in a small bowl. Pour over potatoes; toss to combine. Serve immediately.