Redskin potatoes are grilled and tossed with bacon, green onions, fresh parsley, a little mayo and a crazy delicious bacon Dijon vinaigrette. Serve warm or at room temperature.
3poundsbaby redskin potatoeshalved or cut into thirds
olive oil or olive oil spray
kosher salt
1/4cupmayonnaise
2tablespoonscountry-style Dijon mustardany grainy mustard should do
1teaspoononion powder
1/2teaspoonaleppo pepper or ancho chili powder
1clovegarlicsqueezed through a garlic press
1/4teaspoonfreshly ground black pepper
5slicesthick-cut baconcooked and chopped (reserve the bacon fat)
3 to 4green onionsdark and light green parts, sliced
1handfulparsleycoarsely chopped
FOR THE VINAIGRETTE:
3tablespoonsred wine vinegar
2½teaspoonscountry-style Dijon mustard
freshly ground black pepperto taste
2 to 3tablespoonsreserved bacon fat
Instructions
MAKE THE POTATO SALAD:
Preheat your grill to 400°.
Skewer the potatoes onto metal skewers (about 8-10 skewers). Mist (or brush) with olive oil until coated evenly. Sprinkle with a couple pinches of kosher salt and freshly ground black pepper.
Cook on your preheated grill for about 12 to 15 minutes, turning halfway through. Once the bigger potatoes can easily be pierced by a fork, remove and let cool for about 5 minutes.
Meanwhile, in a large bowl combine mayonnaise, Dijon, onion powder, aleppo pepper and garlic. Once the skewers have cooled to touch, slide the grilled potatoes off and into the bowl.
MAKE THE VINAIGRETTE:
In a small bowl whisk together the red wine vinegar, the 2-1/2 teaspoons Dijon mustard, the black pepper and slowly whisk in the bacon fat.
To the bowl with the potatoes add in the chopped bacon, parsley and sliced green onions. Pour the bacon-Dijon vinaigrette over top and toss to coat. Season with kosher salt and freshly ground black pepper to taste, as needed.