Smoky potato salad

1 servings

Ingredients

Quantity Ingredient
1½ pounds Small red potatoes
1 tablespoon Salt
6 slices Bacon
4 tablespoons Vegetable oil
5 Scallions
2 tablespoons Cider vinegar
Coarse black pepper to taste

Directions

In a 3-quart saucepan combine potatoes with cold water to cover by 2 inches and bring to a boil. Add salt and simmer, covered, until potatoes are just tender, 10 to 15 minutes. In a colander drain potatoes and cool. (Potatoes may be boiled 2 days ahead and chilled, covered.) Prepare grill.

In a skillet cook bacon over moderate heat until crisp. Transfer bacon to paper towels to drain and reserve 1 tablespoon drippings. Break bacon into large bits.

Halve potatoes and toss gently with 1 tablespoon oil to coat well. Arrange potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals and grill until golden, 4 to 5 minutes. (Alternatively, potatoes may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.)

Cut scallions crosswise into 1½-inch pieces and quarter pieces lengthwise.

In a large bowl toss potatoes with reserved drippings, bacon, remaining 3 tablespoons oil, vinegar, scallions, pepper, and salt to taste. Serve potato salad at room temperature.

Serves 4.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 729 Calories (kcal); 73g Total Fat; (89% calories from fat); 13g Protein; 7g Carbohydrate; 32mg Cholesterol; 7013mg Sodium Food Exchanges: 0 Grain(Starch); 1 ½ Lean Meat; 1 Vegetable; 0 Fruit; 13 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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