Adapted from seriousseats.com
pound waxy potatoes, such as white or fingerling, cut lengthwise into ¼-inch-thick slices
cups white wine vinegar
tablespoons extra-virgin olive oil
teaspoons Kosher salt, plus more to taste
teaspoon freshly ground pepper
Place potatoes and vinegar in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer until potatoes are just tender, about 5 minutes. Remove from heat and let potatoes cool in vinegar for 30 minutes. Drain potatoes and gently toss with oil, salt, and pepper. Light grill. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Place potatoes on grilling grate. Grill potatoes until browned on both sides, 3 to 5 minutes per side. Remove from grill, sprinkle with more salt to taste, and serve.