3 tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 ½ pounds new potatoes, about 1-1/2-inches in diameter, washed and cut in half
½ pound thick bacon, cut into 1/4-inch dice
3 medium Vidalia, Maui, or other sweet onions, cut crosswise into 1/2-inch slices
6 scallions, white part only, thinly sliced crosswise
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh thyme
For the dressing:
1/3 cup extra virgin olive oil
3 tablespoons sherry vinegar
3 tablespoons chicken stock or water
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a large bowl combine the oil, salt, and pepper. Add the potatoes and toss to coat evenly. Grill the potatoes over direct medium heat until easily pierced with a skewer and golden brown, 20 to 25 minutes, turning once. Remove the potatoes from the grill. When cool enough to handle, cut each potato half into two pieces and place in a large bowl. Cover and set aside at room temperature.
In a large sauté pan over medium heat, fry the bacon, stirring occasionally, until crisp, 10 to 12 minutes. With a slotted spoon transfer the bacon to the bowl of potatoes; reserve the bacon fat.
Brush the sweet onion slices with some of the reserved bacon fat and season with salt and pepper. Grill over direct medium heat until lightly browned and tender, 10 to 12 minutes, turning and basting with the reserved bacon fat once. Remove from the grill and cut each slice into quarters. Add the potatoes along with the scallions, parsley, and thyme.
In a medium bowl whisk the dressing ingredients. Pour the dressing over the potatoes and toss gently. Cover and allow to stand at room temperature for about 1 hour before serving.
Makes 10 to 12 servings.
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