Grilled Potato Salad with Scallions and Jalapeño

Place the potatoes in a large pot and add cold water to cover. Season generously with salt, cover the pot and bring to a boil over high heat. Uncover the pot and simmer until the potatoes are tender but not falling apart, 8 to 10 minutes. A paring knife inserted into the potatoes should meet no resistance.

Drain the potatoes, transfer to a rimmed baking sheet and let cool for about 30 minutes.

While the potatoes are cooling, set the temperature on a Traeger wood pellet grill to 400°F (200°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.

Meanwhile, in a large bowl, whisk together the olive oil, vinegar and lemon juice. Grate the garlic into the vinaigrette and whisk to combine. Set aside.

When the potatoes are cool enough to handle, cut them in half lengthwise and return to the baking sheet, then add the jalapeños. Drizzle the potatoes and jalapeños with the avocado oil, season with salt and pepper and toss to coat.

Place the potatoes, cut sides down, and the whole jalapeños on the grill and close the lid. Cook until the potatoes and jalapeños are nicely grill-marked underneath, about 10 minutes. Transfer to the baking sheet.

On a cutting board, thinly slice the jalapeños crosswise. Alternatively, cut them in half lengthwise, discarding the seeds if desired, then chop.

Add the potatoes, jalapeños and scallions to the bowl with the vinaigrette. Using a rubber spatula, gently toss to combine. Add the parsley and sumac, season to taste with salt and toss again.

Transfer the potato salad to a large serving platter and garnish with a large pinch of sumac. Serve warm or at room temperature. Serves 4.

Williams Sonoma Test Kitchen