Smoky Potato Salad
By Rebeccah MarstersPublished on June 3, 2014
Time
1¼ hours
Yield
Serves 8
Ingredients
6 slices bacon 3 tablespoons red wine vinegar 2 tablespoons mayonnaise 2 teaspoons minced canned chipotle chile in adobo sauce Salt and pepper 3 tablespoons olive oil, plus extra for brushing3 pounds small red potatoes, unpeeled, halved1 large onion, sliced into ½-inch-thick rounds4 scallions, sliced thin
Before You Begin
Use small red potatoes 1 1/2 to 2 inches in diameter. If you don’t have 2 tablespoons of fat in the skillet after frying the bacon, add olive oil to make up the difference.
Instructions
- Cook bacon in 12-inch skillet over medium heat until crisp, 7 to 9 minutes; transfer to paper towel–lined plate. Set aside 2 tablespoons bacon fat. When cool enough to handle, crumble bacon and set aside. Whisk vinegar, mayonnaise, chipotle, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Slowly whisk in 3 tablespoons oil until combined; set aside dressing.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil cooking grate. Toss potatoes with reserved bacon fat and 1/2 teaspoon salt. Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion rounds lightly with extra oil and season with salt and pepper. Place potatoes, cut side down, and onion rounds on grill and cook, covered, until charred on first side, 10 to 14 minutes.
- Flip potatoes and onion rounds and continue to cook, covered, until well browned all over and potatoes are easily pierced with tip of paring knife, 10 to 16 minutes longer. Transfer potatoes and onion rounds to rimmed baking sheet and let cool slightly.
- When cool enough to handle, halve potatoes; remove toothpicks and coarsely chop onion rounds. Add potatoes, onion, scallions, and bacon to dressing and toss to combine. Season with salt and pepper to taste. Serve warm or at room temperature.
Time
1¼ hoursYield
Serves 8Ingredients
6 slices bacon
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
2 teaspoons minced canned chipotle chile in adobo sauce
Salt and pepper
3 tablespoons olive oil, plus extra for brushing
3 pounds small red potatoes, unpeeled, halved
1 large onion, sliced into ½-inch-thick rounds
4 scallions, sliced thin
Ingredients
6 slices bacon
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
2 teaspoons minced canned chipotle chile in adobo sauce
Salt and pepper
3 tablespoons olive oil, plus extra for brushing
3 pounds small red potatoes, unpeeled, halved
1 large onion, sliced into ½-inch-thick rounds
4 scallions, sliced thin
Ingredients
6 slices bacon
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
2 teaspoons minced canned chipotle chile in adobo sauce
Salt and pepper
3 tablespoons olive oil, plus extra for brushing
3 pounds small red potatoes, unpeeled, halved
1 large onion, sliced into ½-inch-thick rounds
4 scallions, sliced thin
Why This Recipe Works
For a summery potato salad that can be cooked on the grill from start to finish, we begin with halved red potatoes: The skin helps them stay intact, and their firm, waxy texture can stand up to the grill. We grill rounds of onion alongside the potatoes to add sweetness to the salad. A spicy, smoky vinaigrette with just a touch of mayo is the perfect match for this potato salad, while crispy bacon and fresh scallions finish the job.
Before You Begin
Use small red potatoes 1 1/2 to 2 inches in diameter. If you don’t have 2 tablespoons of fat in the skillet after frying the bacon, add olive oil to make up the difference.
Instructions
- Cook bacon in 12-inch skillet over medium heat until crisp, 7 to 9 minutes; transfer to paper towel–lined plate. Set aside 2 tablespoons bacon fat. When cool enough to handle, crumble bacon and set aside. Whisk vinegar, mayonnaise, chipotle, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Slowly whisk in 3 tablespoons oil until combined; set aside dressing.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil cooking grate. Toss potatoes with reserved bacon fat and 1/2 teaspoon salt. Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion rounds lightly with extra oil and season with salt and pepper. Place potatoes, cut side down, and onion rounds on grill and cook, covered, until charred on first side, 10 to 14 minutes.
- Flip potatoes and onion rounds and continue to cook, covered, until well browned all over and potatoes are easily pierced with tip of paring knife, 10 to 16 minutes longer. Transfer potatoes and onion rounds to rimmed baking sheet and let cool slightly.
- When cool enough to handle, halve potatoes; remove toothpicks and coarsely chop onion rounds. Add potatoes, onion, scallions, and bacon to dressing and toss to combine. Season with salt and pepper to taste. Serve warm or at room temperature.
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