Bobby Flay Grilled Potato Salad

We invited people over for grilling during the afternoon Braves game.  The menu included Farmer's market sausages, turkey burgers, homemade salsa, and this new recipe for grilled potato salad.  I was looking for a recipe that used a vinaigrette rather than mayonnaise, and this one seemed perfect since we'd be grilling already.  The mustard and vinegar made this a delicious recipe. I changed it a little from the Food Network version -- used less onion and no capers or cornichons.  Added celery for crunch in their place.

Ingredients

• 2 1/2 pounds small red potatoes, scrubbed
• 1/2 cup olive oil, divided
• Salt
• Freshly ground black pepper
• 3 tablespoons white wine vinegar
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard
• 1 small red onion, halved and thinly sliced (I used ~1/4 cup of finely diced yellow onion)
• Diced celery (3 stalks)
• Other ingredients, which I omitted:
• 8 cornichon, finely diced
• 2 tablespoons capers, drained

Directions

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

Heat the grill to medium. In a large bowl toss the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.

While the potatoes are grilling, whisk together the vinegar, mustards, and 1/4 cup oil in a large bowl, add the onion & celery, and stir to combine.  Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine.