Red, White, & Blue Bbq Potato Salad - cooking recipe

Ingredients

2 lbs yukon gold potatoes
Red Bliss potatoes, and
peruvian blue potato
1 bunch green onion
2 tablespoons extra virgin olive oil, plus more for drizzling
salt & freshly ground black pepper
1 tablespoon dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 -3 dashes hot sauce, depending on how hot you like it
3 tablespoons white wine vinegar or 3 tablespoons apple cider vinegar

Preparation

Cut the large potatoes into thirds (rounds about 1/2-inch thick), then cut the medium potatoes in half. Small potatoes you can leave whole.
Season the potatoes and scallions with EVOO, salt and freshly ground black pepper.
Place the potatoes and scallions on the grill and tent with one large piece of tin foil.
Cook the scallions until they are charred slightly, about 7 minutes, then remove them to a large mixing bowl to cool.
Once the scallions come off, turn the potatoes and cook 7-10 more minutes, until tender.
Roughly chop the scallions into bite-size pieces then place them back into the mixing bowl.
Add the brown sugar, Worcestershire, mustard, hot sauce and vinegar to the bowl and season with a bit more salt and freshly ground black pepper. Stir until the sugar is somewhat dissolved.
As the potatoes finish cooking, transfer them into bowl with the dressing. Once they are all off the grill, toss them in the dressing to coat.