1 pound Potatoes, cut lengthwise into 1/4 inch thick slices (I used small potatoes cut in half)
2 cups White Vinegar
2 tablespoons Olive Oil
1 1/2 teaspoons Salt, plus more for sprinkling
1/4 teaspoon Black Pepper
Place the vinegar and potatoes in a medium saucepan. The vinegar should cover the potatoes--if not, add a bit of water. Bring the vinegar to a boil, then reduce the heat to medium-low and simmer for about 5-10 minutes, until the potatoes are just fork tender. Let the potatoes cool in the vinegar for 30 minutes. Drain well and toss with the oil, salt, and pepper. Preheat a grill to medium-high. Grill the potatoes in a single layer (or in a tin like I did), until lightly browned on both sides. Sprinkle with additional salt before serving (I skipped this because there was enough salt already).