In a large saucepan, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat; cook for 4 minutes. Drain potatoes, and let cool slightly.
In a large bowl, whisk together oil, lime juice, honey, salt, and cumin.
Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
Grill bell peppers, onion, and jalapeños, turning occasionally, until tender and lightly charred, 8 to 10 minutes. Grill potato slices until tender and lightly browned, about 4 minutes per side. Chop bell peppers, onion, and jalapeños.
Stir potatoes and vegetables into dressing until combined. Garnish with cilantro and lime, if desired. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grilled-potato-pepper-salad/