Grilled New Potato Salad
For the potatoes:
2-1/2 pounds new potatoes, washed
2 teaspoons salt, divided
3 tablespoons oil
1/4 teaspoon freshly ground black pepper
1/2 pound slab bacon, cut into 1/4 x 1/4″ pieces
4 medium Vidalia onions
1 bunch scallions, thinly sliced
1 tablespoon finely chopped fresh thyme
3 tablespoons chopped fresh parsley
For the dressing:
1/2 cup oil
1/4 cup sherry vinegar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
To make the potatoes: In a large saucepan, boil the potatoes with 1-1/2 teaspoons of the salt until tender. Drain. Cut potatoes in half and place into a large bowl and toss with the oil, the remaining 1/2 teaspoon salt, and pepper. Grill the potatoes over Direct Medium heat until golden brown, 20 to 25 minutes, turning once halfway through grilling time. Remove potatoes from the grill and allow to cool. Cut each half into bite-sized pieces. Put in a large bowl, cover, and hold at room temperature.
Cook bacon in a skillet over low heat (low heat allows the fat to render completely, leaving crisp bacon bits). Periodically pour off the bacon fat and reserve. When bacon is crisp, add to the bowl of potatoes.
Peel the onions, and push skewers through the onions at 1/2″ intervals. Slice through the onion between the skewers (this holds the onion rings together during grilling). Brush the onion slices with the reserved bacon fat and season with salt and pepper to taste. Grill the onions over Direct Medium heat for 10 to 12 minutes, turning and basting with the reserved bacon fat once halfway through grilling time. Remove from grill, slide off of the skewers, and cut each slice into quarters. Add to the potatoes with the scallions, thyme, and parsley.
To make the dressing: In a medium bowl, whisk the dressing ingredients together. Pour over the potatoes and toss gently to distribute ingredients. Cover and allow to marinate for 1 hour at room temperature before serving.
Makes 10 to 12 servings.
From: Weber’s Big Book of Grilling
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