- 6
- 60 mins
- 90 mins
Ingredients
- FOR THE VINAIGRETTE:
- 3 pounds Petite Red Skinned Potatoes, quartered
- Olive Oil {I use my Misto}
- Kosher Salt and Black Pepper
- 1/4 cup Mayonnaise
- 2 tablespoons Country-style Dijon Mustard {any grainy mustard should do}
- 1 teaspoon Onion Powder
- 1/2 teaspoon Aleppo Pepper or Ancho Chili Powder
- 1 medium Clove of Garlic, squeezed through a garlic press
- 1/4 teaspoon Black Pepper
- 5 strips of Slab Bacon, cooked and chopped {reserve the bacon fat!}
- 3 green onions, sliced
- 1 handful Fresh Parsley, coarsely chopped
- 4 tablespoons Red Wine Vinegar
- 2-1/2 teaspoons Dijon Mustard
- 1 pinch Black Pepper
- 1/4 cup Bacon Fat
Preparation
Step 1
Preheat your grill to 400-450 degrees.
Skewer quartered potatoes onto metal skewers {about 10}. Brush or mist with olive oil until they are coated evenly. Sprinkle with a couple pinches of black pepper and kosher salt.
Place on the grill for about 15-20 minutes, turning halfway through. Once the bigger potatoes can easily be pierced by a knife, remove and let cool for about 5 minutes.
Meanwhile, in a large bowl combine mayonnaise, Dijon, onion powder, aleppo pepper {or ancho powder}, garlic and black pepper. Slide the grilled potatoes off of the skewers and into the bowl. Toss to coat.
For the VINAIGRETTE: In a small bowl whisk together the 4 tablespoons of red wine vinegar, the 2-1/2 teaspoons Dijon mustard, black pepper and slowly whisk in the bacon fat.
To the bowl with the potatoes add in the chopped, cooked bacon, chopped parsley and sliced green onions. Pour the bacon-Dijon vinaigrette over top and toss to coat.
Toss to coat and serve warm or keep in the fridge until ready to serve.
Enjoy!