Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.
Cover potatoes with 3 qt. water in a large saucepan. Stir in ½ cup salt. Bring to a simmer over medium-high heat. Reduce heat to medium and continue to simmer until potatoes are just tender when pierced with a skewer or paring knife, about 12 minutes. Drain and let cool slightly.
Cut onion in half through the root, then cut each half into 5 wedges so that they’re still held together by the root.
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