Charred Potato Salad

Fill a medium pot with water at room temperature. Add a handful of salt and the potatoes. Bring to a rolling boil, then lower the heat to simmer. Cook until the potatoes are just tender when pierced with a fork, about 15 minutes. They will finish cooking on the grill. Drain and, once cool enough to handle, slice in half lengthwise.

Heat a grill or grill pan to medium.

Coat the scallions with ½ tablespoon of oil and a pinch of salt. Grill until slightly charred, turning once, for about 2 minutes. Chop and place in a food processor with vinegar, miso, mustard, sriracha, and 3 tablespoons of water. Blend until mixed. Add cilantro and the remaining 2 tablespoons of oil, then blend again.

Coat the potatoes generously with olive oil, salt, and pepper. Grill with the cut side down for 5 to 6 minutes until grill marks appear. Flip and cook for another 5 minutes until tender and well charred, depending on the size of the potatoes.

Place the blueberries on a piece of foil large enough to hold them on the grill. Drizzle with olive oil and grill for 2 minutes until they deepen in color.

Combine the salad with the potatoes, generous amounts of dressing, blueberries, mint, chopped scallions, and more dressing. Top with pickled onions if desired. Serve warm or at room temperature.