Pitmaster Potato Salad - Fire Roasted "No Mayo" Potato Salad

INGREDIENTS

Potatoes:

• 2 1/4 pounds large Yukon gold potatoes

Dressing:

• 1 tablespoon Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons rice wine vinegar
• 1/3 cup vegetable oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper

Salad:

• 1/4 cup diced red onion
• 1/4 cup diced celery
• 1/4 cup diced dill pickles
• 1/4 cup diced roasted sweet red peppers
• 1/4 cup thinly sliced chives or green onion

1. Nest potatoes directly in hot coals in a charcoal grill. Surround potatoes with coals for even roasting. Roast until charred, 6 to 7 minutes. Turn potatoes and continue to roast until deeply charred outside and tender inside, 6 to 7 minutes more.
2. Remove potatoes to a bowl, cover with foil, and let cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 1 hour, or preferably overnight.
3. Combine Dijon mustard, cider vinegar, rice wine vinegar, vegetable oil, salt, black pepper, and cayenne pepper in a bowl for the dressing and whisk thoroughly.
4. Scrape, peel, or cut off any fully charred surface of potato, leaving some dark brown bits for a deeper flavor. Cut potatoes into 1/4-inch to 1/2-inch size pieces.
5. Add potatoes to dressing, along with red onion, celery, dill pickles, and red peppers. Toss well with a spatula until evenly mixed. Cover; refrigerate for at least 3 hours before serving, or up to overnight. 
6. Add chives, mix well, and season to taste with salt and pepper before serving.