Grilled Potato Salad

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A great idea for your summer barbecue!!

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Steps

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Prepare a charcoal or gas grill for direct grilling over medium-high heat.

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Bring a saucepan three-fourths full of water to a boil over high heat.

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Add the potatoes and cook just until they can be pierced with a knife , but are not completely tender , 5 to 7 minutes.

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Do not overcook.

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Drain and pat dry.

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Brush the potatoes with vegetable oil.

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Place the bacon in a cast-iron skillet over the hottest part of the charcoal fire or directly over the heat elements of the gas grill.

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Cook the bacon until crisp , 8 to 10 minutes.

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Transfer to paper towels to drain.

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Oil the grill rack.

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Grill the potatoes over the hottest part of the charcoal fire or directly over the heat elements of the gas grill , turning once or twice , until tender when pierced with the.

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Transfer the potatoes to a cutting board , let cool just until they can be handled , and then slice or cut into chunks , discarding any loose skin.

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To make the mustard vinaigrette , in a small bowl , whisk together the olive oil , vi.

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Ingredients

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new potatoes, vegetable oil, lean bacon, red bell pepper, red onion, fresh flat-leaf parsley, olive oil, white wine vinegar, dijon mustard, dill pickles, salt, pepper