Mario Batali Waxy Potatoes with red wine vinegar

Saw this today on The Chew and can't wait to try it.

• 2 pound Small Waxy Potatoes (such as Yukon Gold or Ruby Crescent)

• 1/2 cup Extra-Virgin Olive Oil

• 1 tablespoon Celery Seeds

• 6 Scallions

• 2 tablespoons Dijon Mustard

• 1/4 cup Red Wine Vinegar

• Kosher Salt and Freshly Ground Black Pepper

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• DIRECTIONS:
  If using wooden skewers, soak them in water for at least 30 minutes.
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• Meanwhile, bring a large pot of salted water to a boil. Add the potatoes, bring back to a boil, and cook for 6 minutes. Drain and let cool slightly.
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• While the potatoes cook, preheat a gas grill or prepare a fire in a charcoal grill.
• Cut the potatoes into 3 to 4 slices each, about 1/2-inch thick.
  
• In a large bowl, whisk together the mustard, vinegar, olive oil, celery seeds, scallions, and salt and pepper to taste. Add the potatoes to the bowl toss to coat. Serve immediately.
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• Place potatoes on the grill and cook, turning occasionally, until the potatoes are lightly browned and tender, about 15 minutes.