Grilled Potato Salad...

I've been making this one for a few years and it's always a huge hit. It takes a little bit of work but is really easy. I love this recipe because of the mustard and vinegar combination. It tastes better the next day so I try to make it the day ahead of time if at all possible...

This is a recipe that I have modified from one that I got from Bobby Flay - gotta give credit where it is due!
Ingredients:
2 tablespoons Dijon mustard
1 heaping tablespoon whole-grain mustard (any course, rustic mustard will work)
1 tablespoon honey
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil (use the good stuff!)
1 5lb bag of mixed fingerling potatoes (Costco sells a great medley for this)

Directions
Whisk together the mustards, honey, vinegar and salt and pepper in a large bowl (big enough to hold all the potatoes). Slowly whisk in the olive oil until emulsified. Let sit at room temperature until ready to use.

Wash and brush the potatoes. Then cut them s they are roughly 1" pieces. No need to be scientific with this, but the closer in size they are too each other the more evenly they will cook.

Bring a large pot of water to a boil and add a couple of tablespoon salt to the water. Cook the potatoes at a low boil until they are not quit cooked through - you are looking for "al dente". As the potatoes are cooking get your grill heating - you want at least 350 degrees outta it and I shoot for 500. Once the potatoes are done, drain them and then get them on the grill (a lite spray of Pam will help keep them from sticking). Cook them about 2 minutes on the grill and then turn them over and cook another 2 minutes or so - you are looking to add some grill marks to them to bump up the flavor.

Once they are done on the grill, just take them off and toss them in the bowl with the dressing. Cover with plastic wrap, let cool and then refrigerate overnight.