Grilled Red Potato Salad with Warm Bacon Vinaigrette
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INGREDIENTS 10 pounds new potatoes, scrubbed
3 tablespoons salt
1-1/4 pounds bacon
2 large red onions, sliced into very thin semicircles
1/2 cup olive oil
1/4 cup plus 2 tablespoons apple-cider vinegar
1 cup light brown sugar
3/4 teaspoon fresh ground black pepperAdd the potatoes and 2 tablespoons salt to large pot of cold water. Bring to a boil; boil until almost fork tender. Drain.
Cook bacon in skillet until crisp - about 5 minutes. Remove bacon, crumble, and set aside. Pour off all but 2 tablespoons fat.
Return skillet to heat; add onions, and cook until soft - 3 to 5 minutes. Add 5 tablespoons oil, vinegar, and sugar; cook, stirring until sugar dissolves - 3 to 5 minutes. Add 1-1/2 teaspoons salt and 1/4 teaspoon pepper.
Heat the grill to medium hot. Slice the potatoes in half; toss with the remaining 3 tablespoons salt, and 1/2 teaspoon pepper. Grill the potatoes until crisp and cooked through - 3 to 4 minutes per side. Return the potatoes to bowl. Add the dressing and bacon; toss. Serve warm or at room temperature.
Serves 14