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Start a gas or charcoal grill, or heat the oven
to 450F. Peel
potatoes and cut them into slices 1/2-inch thick.
Toss them with half
the olive oil and sprinkle them with salt and pepper.
Grill potatoes
over direct but not-too-hot heat, turning them
as they brown. Or
roast them on nonstick baking sheet, turning once
or twice.
Potatoes will cook in about 10 to 15 minutes;
remove them as they
become tender. When they are done and fairly cool,
toss them with
remaining ingredients. Taste and adjust seasoning
and serve. Or the
salad can be covered and refrigerated; bring to
room temperature
before serving.
