Barbecued Potato Salad

• 1 12 lbs kipfler or baby potatoes, washed
• 2 teaspoons olive oil
• 4 green onions, sliced
• 2 tablespoons gherkins, chopped
• 14 cup fresh flat-leaf parsley, chopped
• 12 cup sour cream
• 2 tablespoons white balsamic vinegar (apple cider vinegar will work as well)

1. Place potatoes in a large saucepan.
2. Cover with cold water.
3. Bring to the boil over high heat.
4. Reduce heat to medium.
5. Boil for 10 minutes or until potatoes are just tender.
6. Drain.
7. Set aside for 5 minutes or until cool enough to handle.
8. Cut diagonally into 2cm-thick slices.
9. Drizzle with oil.
10. Heat a barbecue plate or chargrill over medium-high heat.
11. Cook potato for 4 to 5 minutes each side or until browned.
12. Transfer to a bowl.
13. Add onion, gherkin and parsley.
14. Whisk sour cream and vinegar together in a jug.
15. Season with salt and pepper.
16. Drizzle over potato mixture.
17. Serve.

potatoes, olive oil, green onions, gherkins, parsley, sour cream, white balsamic vinegar

Taken from www.food.com/recipe/barbecued-potato-salad-484449 (may not work)