Grilled Potatoes with Goat Cheese Napoleon and Balsamic-Basil Dressing

These little things are fun. They are flavorful and pretty - a perfect side for entertaining.  It is a Bobby Flay creation, so of course the grill is involved. 
I admit I need to work on my food photography skills, but don't blame the potatoes for my shortcomings. These really are good-looking.

Start by boiling the potatoes in water for about 10-15 minutes, until tender. Slice the potatoes in 1/2 inch pieces and drizzle with olive oil, S&P.  Place on the grill, about 2 minutes on each side to brown them. 

Prepare the dressing by mixing 1/4 cup balsamic vinegar, 2 t. dijon mustard, 1/2 c. olive oil, and 1/4 c. fresh basil leaves in a blender. Blend until smooth.  

Create the potato 'tower,' (that's a fun term, isn't it?) - by topping one potato slice with 1 T. goat cheese, and alternating until you feel that your tower is tall enough.  Drizzle the dressing over potatoes and serve.