grilled potato & arugula salad

Directions

1. 1
   Slice potatoes in half and season with salt and pepper.In a small bowl, combine the red onions with sherry vinegar and salt. Chill while you make everything else (or make ahead, the longer they sit the better).
2. 2
   Whisk together the dressing ingredients at the bottom of a large bowl. Set aside.
3. 3
   Heat a grill pan* to high heat and brush with oil.
4. 4
   Place the potatoes, cut side down and let them cook without moving them until nice char marks start to form (flip one to check). Flip them, add a good squeeze of lemon juice and continue cooking until roasted on the outside and tender in the middle. Reduce heat and cover if necessary (my grill pan doesn't have a cover, but we placed a baking sheet over it). I cooked my 1" potatoes for about 20-25 minutes total.
5. 5
   Transfer cooked potatoes to the large bowl with the dressing and toss to coat.
6. 6
   Let cool and toss with arugula, onions, capers, chives and lemon zest.Taste and add more dressing to your liking.
7. 7
   Serve at room temp, or make ahead and chill.