1-1/2 pounds fingerling potatoes
10 scallions, roots removed and stems rimmed
1/3 cup extra-virgin olive oil, plus more for brushing
Freshly-ground black pepper
2 tablespoons rice vinegar
2 teaspoons fresh lemon juice
Piment d’Espelette (French red chili powder, available at specialty stores or online)
1 small jalapeño pepper, stem and seeds removed and thinly sliced
Put the potatoes in a large saucepan, cover them with water and bring to a boil. Reduce heat, add some salt and simmer potatoes over moderate heat until just tender, about 15 minutes. Drain the potatoes and let them cool enough to handle, then cut them in halves lengthwise.
Preheat a grill or grill pan. Brush the scallions with oil and season with salt and black pepper. Grill scallions over high heat, turning, until lightly charred, about 2 minutes. Transfer them to a plate, cover with plastic wrap and let them steam for 10 minutes, then cut them into 1-inch pieces.
Brush the potatoes with oil and season with salt and pepper. Grill them cut side down over high heat until lightly charred, and transfer them to a plate.
Whisk the 1/3 cup of olive oil with the vinegar and lemon juice. Add the scallions and potatoes and toss well. Season the dish with salt and piment d’Espelette and toss it again. Enjoy!
Scatter the jalapeño slices on top, garnish with a large pinch of piment d’Espelette and serve warm or at room temperature.