You can find the Grill Mat here.
Grilled potato salad
Grilled Potato Salad
1 1/4 pounds red potatoes, scrubbed
1/2 large onion
1/4 cup of olive oil, divided
2 cloves garlic, minced
1 1/2 Tablespoon balsamic vinegar
1 Tablespoon fresh lemon juice
1/2 Tablespoon creamy dijon mustard
1 1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
Cut onion into some big chunks. Chop scallion, and set aside. Add the red potatoes to a medium sauce pan and covered them with water. Bring potatoes to a boil, put the top on then reduced the heat to low. Cook them for 15 minutes.
Remove the potatoes with a slotted spoon to a heat safe bowl and let cool for a few minutes before cutting them.
Cut them in fourths, or halve them if they are very small. Add potatoes to large bowl and add the onions. Add half of the salt and half of the pepper. Pour in 2 Tablespoons olive oil and l mix everything together.
Preheat stove top grill over medium heat for a few minutes. Cook potatoes on all flesh side until I had some nice grill marks have formed.
Remove them to a bowl and grill the onions the same way removing the onions to a cutting board when cooled enough to handle.
Chop the onions up pretty small and added them to the waiting grilled potatoes.
I used a little jar to make the vinaigrette. Add the lemon juice, balsamic vinegar, Dijon mustard, the rest of the salt and pepper, sugar, and the rest of the olive oil to the jar.
Put the top on and shake the jar until everything is combined. Pour the vinaigrette over the grilled potatoes and onions and stir everything together.
Stir in most of the scallions, and sprinkle some on top.
This salad can be served warm or at room temperature. Enjoy.