Preheat the grill to medium-high.

Place potatoes, salt, and enough water to cover in a large pot. Bring to a boil, reduce heat to a simmer, cook potatoes until just barely tender, about 10 - 15 minutes. You don’t want to cook potatoes at a raging bowl or they could fall apart. Drain potatoes. You can do this step a day in advance.

When potatoes are cool enough to handle, skewer and place on a tray to easily transport them to and from the grill. Brush potatoes with olive oil. Season with salt and pepper. Now is a good time to prep the jalapeno(s) as well. The jalapeno(s) will be grilled whole. Lightly brush the exterior with olive oil. Grill potato skewers and jalapeno(s), turning occasionally until you see grill marks on all sides. The jalapeno skin will start to blister, which is ok. It may take about 15 minutes, total. Transfer skewers and jalapeno to the tray you used to bring them out to the grill.

In a serving bowl, make the dressing: mix the vegenaise, lime juice, smoked paprika, and a pinch of salt until combined. Remove potatoes from skewers and transfer to the serving dish. Toss with the dressing until fully coated.

Remove the blistered skin from the jalapeno (unless you like it) and slice jalapeno in half lengthwise. Remove the seeds and chop the jalapeno. Add jalapeno, cilantro, and scallions, and lightly toss with the potatoes. Crumble feta over the top just before serving. Squeeze half a lime over the salad just before serving.