Grilled Salt & Vinegar Potatoes

We had a few potatoes leftover from the bushel we bought at the farmer's market last weekend.  Since we were in need of a side to go with our vegetable sandwiches, I thought it was about time to make this recipe that I found on Christine's Cuisine, originally from Martha Stewart Living.  Since the potatoes that we had were small, I decided to just cut them in half and grill them in a foil pie plate.  They tasted just like a great bag of salt and vinegar potato chips, except that they were healthier because they weren't deep fried!

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).