Instructions:

Grilled Potato Salad

2 pounds new potatoes, cut in half
2 red or green peppers cut in 2-inch chunks
Parsley, finely chopped
1/2 cup olive oil, divided (I used less by drizzling
    on oil to coat as I tossed potatoes and
    omitting it from the dressing)
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
Season to taste (fresh pepper, salt)

In medium bowl, toss potatoes and pepper with 2 tablespoons oil and the parsley. Thread vegetables onto wooden skewers and place on grill 4 - 6 inches from coals. Cook turning occasionally, until potatoes are lightly brown and tender (about 15 minutes).

Remove vegetables from skewers and set aside.

In bowl, blend mustard, vinegar, remaining oil and seasoning with whisk. Add in vegetables and toss to coat.