Grilled potato salad with sweet peppers

Ingredients:

• 1.8 kg young unpeeled potatoes, large tubers cut in half
• 4 sweet peppers (red and/or yellow), cored and quartered
• 2 bunches of green onions
• Coarse salt
• 1 bay leaf
• 6 cloves garlic, minced
• 5 tbsp. l. olive oil
• 2 - 3 tbsp. sherry vinegar
• 2 tbsp chopped fresh parsley

Preparation:

1. Place the potatoes, garlic, and bay leaf in a saucepan with water, add salt, bring the water to a boil, then reduce the heat and simmer for 5 minutes. Drain the water and remove the bay leaf.
   
   Place the potatoes in a bowl, add the bell pepper and green onions, and season with salt to taste. Drizzle with 2 tablespoons of olive oil and toss to combine.
2. Preheat the grill to medium. Add the green onions, peppers, and potatoes. Cook until charred on all sides, 3 minutes for the green onions and 5-6 minutes for the peppers and potatoes.
   
   Transfer the vegetables to a cutting board and let cool slightly.
3. Peel the peppers and cut them into large slices. Cut the green onions into long skewers.
   
   Place all the vegetables in a salad bowl and drizzle with sherry vinegar and the remaining olive oil. Sprinkle with parsley and toss to combine.