- 5 tablespoons olive oil, divided, plus more
- 2 pounds waxy fingerling potatoes
- Kosher salt
- 1 pound shallots (about 12), unpeeled
- 3 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- Freshly ground black pepper
- 1/4 cup chopped cornichons
- 2 tablespoons drained capers
- 1 bunch Tuscan kale, ribs and stems removed
- 3 scallions, sliced
- 1 cup parsley leaves with tender stems
- Prepare a grill for medium-high heat; lightly oil grate. Place potatoes in a large saucepan and pour in cold water to cover by 1″. Season with salt and bring to a boil. Reduce heat; simmer until tender, 15–18 minutes. Drain and return to saucepan.
- Meanwhile, grill shallots, turning occasionally, until skins are blackened and flesh is tender, 15–20 minutes. Let cool. Halve lengthwise and scoop out insides (discard skins).
- Whisk lemon juice, vinegar, and 3 tablespoons oil in a large bowl; season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.
- Toss kale and remaining 2 tablespoons oil in a medium bowl; season with salt. Grill, tossing often, until charred and crisptender, about 1 minute. Fold into salad along with scallions, parsley, and shallots.
- Potato salad can be made 1 hour ahead. Store tightly covered at room temperature.