Grilled Potato Salad

I saw this on a cooking show by Michael Chiarello (sp?) and just HAD to try it! Suprisingly, I hardly make any changes to the original recipe at like (like I usually do...). The smoky grilled flavor of the potatoes and the bacon, the bright green onions, and the sharp mustard flavor are the most unbelievable flavor combination! Try it!

Grilled Potato and Green Onion Salad

• 1/2 pound bacon, optional
• 8 russet potatoes
• Salt & pepper, to taste
• 6 tablespoons extra-virgin olive oil
• (veg or canola oil ok too!)
• 2 bunches green onions, white & green parts
• Dressing:
• 1/3 cup Champagne vinegar – or white wine vinegar
• 1 heaping tablespoon Dijon or spicy brown (deli) mustard
• 2 shallots, minced (see note*)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup extra-virgin olive oil (or use half bacon fat)
• Bacon fat, optional

Prepare a grill to medium-high heat.

• If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp. Remove the bacon from pan, and reserve the bacon fat for the dressing.

• Cut green onions into 1/2-inch pieces.

• Wash potatoes and slice into 1/2-inch thick rounds. Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste.

• 

• Grill the potatoes until golden brown and tender. If the potatoes are still firm but already brown, finish cooking in a 375 degrees F oven. Let the potatoes cool to room temperature. Slice the potatoes into 1/2-inch chunks and put in a large bowl. This step can be done the day before you want to serve it, if you want to save time.
• 
• Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may add in some of the optional strained bacon fat for taste at this stage.) Check seasoning.
• To serve, pour dressing over potatoes, green onions, and bacon, if using, and toss.
• Note: I have substituted ½ of a large onion & a few garlic cloves for the shallots