3 lbs. sm. red potatoes, unpeeled
6 tbsp. malt vinegar
5 tbsp. olive oil
1 1/2 tbsp. dried oregano, crumbled
1 1/2 tbsp. minced fresh thyme or 1/4 tsp. dried crumbled
1 tbsp. pepper
3/4 tsp. salt

Place potatoes in large pot and cover with cold water. Boil for about 30 minutes until tender. Drain and cool. Cut potatoes crosswise into 1/2 inch thick rounds.

Whisk remaining ingredients in large bowl to blend. Add potatoes and toss thoroughly to coat. Cover and let stand 1 hour at room temperature.

Prepare barbecue. Remove potatoes from marinade and place on grill; reserve marinade. Cook potatoes until golden brown, turning occasionally about 12 minutes. Transfer to platter. Brush remaining marinade over and serve. 8 servings.