New Potato Salad

Makes 8

Caroline

ingredients

3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2.5 pounds new potatoes, each about 1.5 inches in diameter, washed and cut in half
1/2 pound thick-cut bacon, cut into 1/4 inch dice
3 medium sweet onions, cut crosswise into 1/2 inch thick slices
6 green onions, white part only, thinly sliced crosswise
3 tbsp finely chopped parsley
1 tbsp finely chopped fresh thyme
Dressing:
1/3 cup olive oil
3 tbsp sherry vinegar
3 tbsp chicken broth or water
1/4 tsp kosher salt
1/4 tsp pepper

1
Potatoes: combine olive oil, salt and pepper, add the potatoes and toss. Grill over medium heat until easily pierced with a skewer and golden brown, 20 to 25 minutes. When cool enough to handle, cut each potato half into 2 pieces and place in a large bowl.
2
Fry the bacon until crisp. Add to potatoes and reserve the bacon fat. Brush the onion slices with some of the bacon fat and season with salt and pepper. Grill over medium heat until lightly browned and tender, 10 to 12 minutes, turning and basting with bacon fat halfway through grilling time. Remove from the grill and cut each half into quarters. Add to potatoes along with green onions, parsley and thyme.
3
Whisk together the dressing ingredients and pour over potatoes. Toss gently. Allow to stand at room temperature for one hour.