If you're not a fan of mayo based potato salad, give this one a try. This one is better served warm or a room temperature instead of chilled. If you can't find Chervil, use an equal mix of tarragon and parsley.
2 1/2 pounds small new potatoes, preferably a mix of red and yellow, scrubbed
Kosher salt
1/2 cup olive oil
freshly ground black pepper
1/4 cup white wine vinegar
1 T. Dijon mustard
1 clove garlic, finely chopped
1 small red onion, halved and thinly sliced
6 small sweet pickles, finely diced
2 T. capers, drained
1/4 cup coarsely chopped fresh chervil leaves
Put the potatoes in a pot of salted cold water and bring to a boil. Reduce heat and simmer until tender, about 8 - 10 minutes. Drain and let cool slightly before slicing in half.
Heat your grill to medium. Brush the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut side down, and grill until just cooked through, about 4 minutes longer.
While the potatoes are grilling, whisk together the vinegar, mustard, and the remaining 1/4 cup oil in a large boil. Add the garlic, red onion, pickles and capers, season with salt and pepper and stir to combine.
Remove the potatoes from the grill, immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the chervil before serving. Adapted from Bobby Flay's Grill It!
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