Photo by Chelsie Craig, Food Styling by Pearl Jones, Plate by Heath Ceramics
This dish is everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat), plus the added benefit of a grilled, smoky, char. The still hot-off-the-grates spuds get tossed in dressing that’s equal parts spicy, sweet, herbaceous, and nothing sort of addictive. If you don’t have access to a grill, fear not—simply char the potatoes and onions in a cast-iron grill pan.