Not to be a contrarian, but the standard deli-issued potato salad isn't really my thing. Potatoes as the center-point of a salad? Sounds great, I like the general concept. But all the mayo and mush you get with many American potato salads I can do without. I thought a grilled potato salad might be a fun alternative. My gameplan: throw as many of the salad ingredient as possible on the grill, whip up a simple vinaigrette, toss and enjoy.

The first decision I had to make was how to cut the potatoes - slices vs. wedges battled it out in my brain. Coin-shaped slices would cook more quickly. Wedges, well who doesn't love a potato wedge? And I knew they'd hold up better. I went the wedge route. Aside from the dressing and lettuce, I arranged everything else on a medium-hot grill - pattypan squash, green onions, halved lemons, and the potato wedges.

I tossed the potato salad components with a rice vinegar finished with barely a hint of toasted sesame oil this time around, but I couldn't help but think about all the different ways you could approach this. For those of you who enjoy the hedgehog potatoes (from SNC) as much as I do - I'm itching to try a creamy version where I'd toss these potato with the same yogurt mint dipping sauce I use in that recipe. Or, I bet a harissa vinaigrette would lend nice color and flavor and go well with the grilled potatoes. Or, or, or - I think its tough to go wrong here...If you have a unique twist on potato salad, give it a shout in the comments.