"If you’ve not had a potato salad with bacon, you’ve been robbed. This one’s served hot off the grill, great for those winter tailgates and fall nights."
For the Potatoes:
1 pound baby potatoes, washed
1½ teaspoons sea salt, divided
¼ teaspoon black pepper
2 cloves garlic, crushed
¼ cup olive oil
3 bacon slices, chopped
For the Dressing:
2 tablespoons olive oil
½ small red onion, finely diced
2 tablespoons fresh lemon juice
1 teaspoon seeded mustard
2 tablespoons finely chopped chives
2 tablespoons finely chopped fresh parsley
½ teaspoon sea salt
Using a gas side burner, place the baby potatoes in a large pot of cold water and add 1 teaspoon of salt. Bring the potatoes to a boil then simmer for 7 minutes until the potatoes are tender. Rinse them under cold water, leaving the skin on. Cut them in half.
In a small bowl, mix the remaining ½ teaspoon of salt, pepper, garlic, and olive oil, then pour the mixture over the potatoes and toss gently to coat them well. Let them sit for 15 minutes to absorb the flavors.
Prepare a grill for direct heat and preheat it to 390°F. Place the marinated potatoes on the grill grate for about 4 minutes per side until you have nice grill marks. Then take the potatoes off the grill and set aside.
Grill the bacon for 2–3 minutes per side, or until crispy. Remove and slice into ½-inch squares. Set aside to cool.
To make the dressing, whisk the olive oil, red onion, lemon juice, seeded mustard, chives, parsley, and salt.
Add the grilled potatoes and bacon to a large bowl. Pour on the dressing, toss, and serve.