Smoky Potato Salad

Slug Icon WHY THIS RECIPE WORKS For a summery potato salad cooked on the grill from start to finish featuring smoky, tender potatoes with crispy outsides, we began with halved, unpeeled red potatoes: The skin helped them to stay intact, and their firm, waxy texture stood up to the heat of the grill. Prior to grilling, we coated the potatoes with flavorful bacon fat. For even more smokiness, we grilled rounds of onions along with the potatoes. A spicy, smoky vinaigrette with a touch of mayo, chipotle, and crumbled bacon was a the perfect match for this backyard-ready potato salad.

SERVES 8

Use small red potatoes 1½ 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.

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

1. 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, chile, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl. Slowly whisk in 3 tablespoons oil until combined; set aside.

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ 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.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.

3. Clean and oil cooking grate. Toss potatoes with reserved bacon fat and ½ teaspoon salt. Push a 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.

4. 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.

5. 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.