New Potato Salad with Bacon and Onions
Makes 8 servings
¹⁄3 cup plus 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black
pepper 2½ pounds new potatoes, about 1½ inches in diameter, cut in half 8 ounces thick-cut bacon, cut into ¼-inch dice 2 medium sweet onions, cut crosswise into ½-inch thick slices 6 scallions (white part only), thinly sliced 3 tablespoons finely chopped fresh Italian parsley leaves 1 tablespoon finely chopped fresh thyme leaves 3 tablespoons sherry
vinegar 3 tablespoons lowsodium chicken broth or water
Instructions: Prepare the grill for direct cooking over medium heat (350 to 450 degrees).
In a large bowl, whisk together the 2 tablespoons oil, ½ teaspoon saltand ½ teaspoon pepper.
Add the potatoes and toss to coat.
Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed, until golden brown and tender, 20 to 25 minutes, turning occasionally.
Remove from the grill and let cool until they can be handled.
Cut each potato half into two pieces and place in a large bowl. Cover and set aside at room temperature.
In a skillet over medium heat on the stove, fry the bacon until crisp, 10 to 12 minutes, stirring occasionally. With a slotted spoon, transfer the bacon to the bowl of potatoes; reserve the bacon fat.
Brush the onion slices on both sides with some of the reserved bacon fat and season on both sides with salt and pepper.
Grill the onion slices over direct medium heat, with the lid closed, until lightly browned and tender, 10 to 12 minutes, turning the slices and basting with more of the reserved bacon fat once.
Transfer the slices to a cutting board and cut each slice into quarters.
Add to the potatoes along with the scallions, parsley and thyme.
In a small bowl, combine the vinegar, broth, ¼ teaspoon salt and ¼ teaspoon pepper.
Slowly whisk in the remaining ¹/3 cup oil. Pour the dressing over the potatoes and toss gently.
Serve right away or, to blend the flavors more fully, cover and let stand at room temperature for about 1 hour before serving.