Saturday, May 17, 2008

Grilled Potato Salad

Grilled Potato Salad
2 lbs. new red or white potatoes, unpeeled
Vegetable oil for brushing
5 slices lean bacon
Mustard Vinaigrette
1/4 cup olive oil
1/4 cup white wine vinegar
2 teaspoons Dijon mustard
2 Tablespoons chopped dill pickle
salt and freshly ground pepper
1 cup chopped red bell pepper
1 small red onion, thinly sliced
1/3 cup chopped flat leaf (Italian) parsley (optional)
Parboil the potatoes just so they can be pierced with the point of a knife but not completely tender, about 5 to 7 minutes. Do not overcook. Drain, pat dry, Brush the potatoes with oil. Place on a grill over the hottest part of the fire, turning once or twice until tender when pierced with the tip of a knife, 15 to 20 minutes depending on the size of the potatoes.
Chop the bacon into small bite size pieces and cook until crisp. Drain on paper towels to remove any excess fat.
Transfer the potatoes to a cutting board, let cool just until they can be handled, and then slice into chunks discarding any loose skin.
To make the mustard vinaigrette, in a small bowl whisk together the olive oil, vinegar, mustard, pickle, and salt and pepper to taste.
In a large serving bowl, toss the warm potatoes, bell pepper, and onion with the vinaigrette until all of the ingredients are evenly coated. Let stand for up to 30 minutes to blend flavors. Add the bacon to the salad and mix it into the salad. Garnish with parsley, if desired. Serve at room temperature. Serves 6

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