Grilled Potato and Pepper Salad

Ingredients

• 1  bay leaf 
• 2 pounds fingerling potatoes 
• 2 tablespoons parsley fresh chopped
• 6 cloves garlic crushed
• 6 servings kosher salt 
• 5 tablespoons olive oil extra-virgin
• 2 bunches scallions trimmed
• 2 tablespoons sherry vinegar 
• 4  bell peppers red yellow stemmed quartered ( and/or )

Equipment

• bowl
• sauce pan
• knife
• grill
• cutting board

Directions

1. Put the potatoes, garlic and bay leaf in a saucepan; cover with water and season with salt. Bring to a boil, lower the heat and simmer until almost tender, about 5 minutes.
2. Drain, discarding the bay leaf; transfer the potatoes to a bowl (halve any that are large).
3. Add the peppers and scallions; drizzle with 2 tablespoons olive oil, season with salt and toss.
4. Preheat a grill to medium. Grill the vegetables, turning occasionally, until the potatoes are tender and the peppers and scallions are charred, 3 minutes for the scallions and 5 to 6 minutes for the potatoes and peppers.
5. Transfer to a cutting board to cool slightly.
6. Scrape the skin off the peppers with a paring knife and cut them into large chunks; coarsely chop the scallions.
7. Combine the potatoes, peppers and scallions in a serving bowl.
8. Drizzle with the vinegar and the remaining 3 tablespoons olive oil.
9. Sprinkle with the parsley and season with salt; toss.
10. Photograph by Yunhee Kim