1 lb potatoes cut into 1/4 inch slices
2 cups white vinegar
2 tablespoons olive oil
1 1/2 teaspoons salt, plus more for sprinkling
1/4 teaspoon ground pepper
Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes or you can add some water if you don't have enough vinegar). Reduce heat to medium-low until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes (this was too long to wait so I skipped this step). Drain well and gently toss with oil, salt and pepper.
Preheat grill to medium- high heat. Grill potatoes in a single layer until evenly browned and cooked through - a grill pan is nice for this or else it is very easy to lose the potatoes in the grill slats. Sprinkle with salt before serving.