Grilled Fingerling Potato Salad

Bring a pot of water to boil. Add fingerling potatoes and allow to boil for 8–10 minutes, just until fork-tender.

Remove from heat and drain. Allow to cool and slice down the middle lengthwise. Set on a baking sheet. Drizzle vegetable oil, salt and black pepper over potatoes. Mix well together.

Heat grill to 350ºF. If you are using the oven, heat to 450ºF.

While the grill/oven is heating, add butter, garlic, Dijon mustard and paprika to a bowl. Place in the microwave for 20 seconds. just until the butter has melted. Add chives and chopped Thai chili pepper. Whisk every thing together.

Drizzle dressing around the serving bowl. Place sliced potatoes on the grill, cut side down first. Grill 2–3 minutes, only until the potatoes have grill marks and looks crisp on the inside. Remove from the grill and place directly in the bowl with the dressing. Toss gently and serve as a warm potato salad.