Warm Grilled Potato Salad with Fennel and Grana Padano
2 1/4 pounds small red-skinned new potatoes
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 green onions, white and green, thinly sliced
1 bulb fennel, thinly sliced
2 garlic cloves, minced
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/4 cup capers
3-ounce piece Grana Padano
Preheat the oven to 375°F.
Wash the potatoes and place in a 13- x 9-inch baking dish. Drizzle with 1 tablespoon of the olive oil, season with salt and pepper, cover with foil, and bake until tender, 50 to 60 minutes.
Preheat an outdoor grill.
When the potatoes are tender and cool enough to handle, cut the potatoes in half. Place 3 tablespoons of the olive oil in a bowl. Dip the cut side of the potato in the oil and grill, turning occasionally, until 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, green onions, fennel, garlic, parsley, and capers. Season to taste with salt and pepper. Using a cheese shaver, shave long thin pieces of Grana Padano on top of the potatoes. Toss gently and serve immediately, while the potatoes are still warm.