instructions Combine 1/4 cup of the olive oil, the celery seeds, and one-third of the scallions in a large bowl. Toss in the potatoes and turn or stir gently to coat.
instructions Thread the potatoes onto 12 skewers (the easiest way to do this is line up 5 or so potato slices at a time, cut side down, on a work surface, then run a skewer through them). Place on the grill and cook, turning occasionally, until the potatoes are lightly browned and tender, about 15 minutes. Transfer to a platter.
ingredients 1/2 cup Extra-Virgin Olive Oil 4 Scallions 2 tablespoons Dijon Mustard 1/4 cup Chianti Vinegar or other good red wine vinegar Kosher Salt and Freshly Ground Black Pepper
instructions In a large bowl, whisk together the mustard, vinegar, the remaining 1/2 cup olive oil, the remaining scallions, and salt and pepper to taste. Slide the potatoes off the skewers into the mustard mixture and toss to coat. Serve immediately.