GRILLED RED POTATO SALAD WITH WARM BACON VINAIGRETTE

Grilled Red Potato Salad with Warm Bacon Vinaigrette image

Provided by Martha Stewart

Number Of Ingredients 8

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10 pounds new potatoes, scrubbed
3 tablespoons salt
1 1/4 pounds bacon
2 large red onions, sliced into very thin semicircles
1/2 cup olive oil
1/4 cup plus 2 tablespoons apple-cider vinegar
1 cup light-brown sugar
3/4 teaspoon freshly ground black pepper

Steps:

Add potatoes and 2 tablespoons salt to a large pot of cold water. Bring to a boil; boil potatoes until almost fork tender. Drain.
Cook bacon in skillet until crisp, 5 minutes. Remove bacon, crumble, and set aside. Pour off all but 2 tablespoons fat.
Return skillet to heat; add onions and cook until soft, 3 to 5 minutes. Add 5 tablespoons oil, vinegar, and sugar; cook, stirring until sugar dissolves, 3 to 5 minutes. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Heat grill to medium hot. Slice potatoes in half; toss with remaining 3 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Grill potatoes until crisp and cooked through, 3 to 4 minutes per side. Return potatoes to bowl. Add dressing and bacon; toss. Serve warm or at room temperature.