Author Notes
This is a hearty potato salad that is best served warm, while the potatoes are still crispy. —sparkplug
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Ingredients
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2 pounds
Fingerling potatoes
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1
Large, sweet onion, cut into 3 thick slices
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1
Red bell pepper, cut in half and cleaned
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3
Slices of bacon, cooked and chopped
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6 tablespoons
Olive oil, divided
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1
Large lemon, zested and juiced
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1 tablespoon
Red wine vinegar
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3 tablespoons
Coarse-grained mustard
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1/4 cup
Flat leaf parsley, chopped
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Salt, to taste
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Pepper, to taste
Directions
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Cover the potatoes in salted water and bring to a boil.
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Boil for 8-10 minutes, until you can stick them with a fork, but they are still a bit firm.
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When cool enough to handle, slice potatoes in half lengthwise.
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Toss the potatoes with 2 tablespoons of olive oil, salt, and pepper.
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Rub the onion slices and pepper with 1 tablespoon of olive oil.
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Place the pepper halves directly on the grill and place the potatoes and onion in a grill basket over a medium-hot flame for about 20-30 minutes. Stir/flip occasionally.
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While the other ingredients are grilling, make your dressing. Whisk together the remaining 3 tablespoons of olive oil, the juice and zest of 1 lemon, vinegar, mustard, and parsley. Season to taste with salt and pepper.
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Dice the grilled onion and pepper.
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Toss the vegetables together with the dressing and serve.
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