Grilled Potato Salad

• 2 pounds fingerling potatoes cut in thirds
• kosher salt
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon dijon mustard
• 1 teaspoon celery salt
• 1 garlic clove small, minced
• 1/4 cup olive oil divided in half
• 1 teaspoon fresh oregano finely chopped
• 1/2 cup chopped parsley plus 1 teaspoon minced parsley
• freshly ground pepper
• 1 English cucumber spiralized
• 1/3 cup red onion thinly sliced

1. Pre-heat your oven to 375 degrees.
2. In a bowl, cover the potatoes with with oil and salt and mix well.
3. Place in the oven and cook for 25 minutes or so. You want a good crisp on the potatoes. Set aside and let cool.
4. Meanwhile, in a large bowl, whisk the vinegar, sugar, mustard, celery salt and garlic.
5. Gradually whisk in the 1/8 cup of oil. Stir in the oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
6. Toss the potatoes with the dressing and season them with salt and pepper.
7. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.

potatoes, kosher salt, red wine vinegar, sugar, mustard, celery salt, garlic, olive oil, oregano, parsley, freshly ground pepper, cucumber spiralized, red onion

Taken from www.yummly.com/recipe/Grilled-Potato-Salad-1262654 (may not work)