2 lbs. fingerling potatoes, halved (or Baby Dutch potatoes)
1/2 cup olive oil
1/4 cup Champagne vinegar
1 T stone ground mustard
1 T brown sugar
1 small red onion, sliced thinly
1/2 cup capers, petite
1 cup scallions, bias sliced
1/2 cup parsley, minced
Kosher salt to taste
Freshly ground black pepper
Lightly toss potatoes in some olive oil. Preheat grill & grill potatoes cut side down until slightly chared on one side, but not burned. (May parboil potatoes and then grill, or may roast, cut side down, in 400 degree oven till cut side is browned.)
Combine olive oil, vinegar, mustard & sugar. Emulsify with whisk. Add onions, capers, scallions, parsley salt & pepper. Whisk together. Add hot potatoes to the dressing & toss gently. Serve warm or room temperature ona bed of Bibb lettuce.