New potatoes appeared at the farmer’s market this weekend, and I bought a bag of the tiniest ones, with thin, red skins flaking like summer’s first surnburn.  Parboiled until tender, then skewered and grilled, the waxy potatoes soaked up the flavors of corn, roasted/diced poblano peppers, diced tomatoes, chopped cilantro, and a simple dressing of red wine vinegar, oil, and a pinch of sugar.