Olive Potato Salad with Grilled Scallions

This is not my usual way of making potato salad, but was born based upon ingredients I had on hand and which needed to be used. It is one of my favorite things about cooking. . .taking inventory in the kitchen, then creating a dish.

I already had a grill going so decided to grill the scallions, which turned out to be a smoky flavor bonus. But I would not have heated up the grill just for that. Also, I originally thought I would dress this salad with lemon juice and olive oil, but knew my husband would prefer it dressed simply with a little mayo.

Olive Potato Salad with Grilled Scallions
2 lbs. yukon gold potatoes, scrubbed
8 scallions (1 bunch) grilled, then sliced
2 stalks celery, sliced
1 cup pimiento stuffed green olives, sliced
3 hard boiled eggs, sliced
1/4 cup chopped fresh parsley
3 Tbsp. (approx.) mayo
Salt and freshly ground black pepper to taste

Simmer the potatoes, whole and unpeeled, in salted water, until fork tender. Try not to over cook them. Meanwhile, slice and combine, in a large mixing bowl, the celery, olives, scallions, and eggs.

When the potatoes are done, drain them, and rinse in cold water. When they are cool enough to handle, slip the skins off with a paring knife and chop into bite size pieces. Add to the mixing bowl with the vegetables and eggs. Add the parsley and stir gently until everything is well blended. Fold in the mayo and add salt and pepper, to taste. Chill for a few hours before serving.