Grilled Warm Potato Salad

Toss potatoes and 2 tablespoons of olive oil in a large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes half way through cooking.

Meanwhile, in a large bowl, combine vinegar, garlic, sugar, salt and pepper. Slowly whisk in remaining oil until emulsified. stir in roasted red peppers, capers and parsley.

Grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat. Serve warm or room temperature.