Warm Grilled Potato Salad with Olives and Grana Padano
2 1/4 pounds small red-skinned new potatoes
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
5 green onions, white and green parts, thinly sliced
2 garlic cloves, minced
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
1/2 cup imported black olives, pitted
3-ounce piece Grana Padano cheese
Preheat the oven to 375°F.
Wash the potatoes and place in a 13 by 9-inch baking dish. Drizzle with 1 tablespoon of the olive oil, season with salt and pepper, cover with aluminum foil, and bake until tender, 50 to 60 minutes.
Preheat an outdoor grill.
When the potatoes are tender and cool enough to handle, cut them in half. Place them in a bowl and drizzle with 2 tablespoons of the olive oil. Grill, turning occasionally, until they are hot and golden, 5 to 7 minutes. Remove from the grill and place in a large serving bowl. Add the remaining 2 tablespoons olive oil, the green onions, garlic, parsley, oregano, and olives. Season to taste with salt and pepper. Using a cheese shaver, shave long, thin pieces of Grana Padano cheese on top of the potatoes. Toss gently and serve immediately, while the potatoes are still warm.