Grilled Potato Slices with Salt and Vinegar
Martha Stewart Living
Serves 4

1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white vinegar
2 tbsp. extra virgin olive oil
1 1/2 tsp. coarse salt, plus more for sprinkling
1/4 tsp. freshly ground pepper

1.  Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes).  Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes.  Let potatoes cool in vinegar for 40 minutes.  Drain well, and gently toss with oil, salt, and pepper.

2.  Preheat grill to medium-high heat.  Grill potatoes in a single layer until browned on both sides and cook through, about 5 minutes per side.  Sprinkle with salt before serving.