Serves: 10
Total Calories: 180

FOR THE POTATOES:
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds new potatoes, about 1 1/2 inches in diameter each, washed and cut in half

1/2 pound thick-cut bacon, cut into 1/4-inch dice

3 medium Vidalia, Maui, or other sweet onions, cut crosswise into 1/2-inch slices
kosher salt
freshly ground black pepper
6 green onions, (white part only), thinly sliced crosswise
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh thyme

FOR THE DRESSING:
1/3 cup extra-virgin olive oil
3 tablespoons sherry vinegar
3 tablespoons chicken broth or water
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

TO PREPARE THE POTATOES: In a large bowl combine the olive oil, salt and pepper. Add the potatoes and toss to coat evenly. Grill over Direct Medium heat until easily pierced with a skewer and golden brown, 20 to 25 minutes, turning once halfway through grilling time. Remove the potatoes from the grill and allow to cool for a few minutes. When cool enough to handle, cut each potato half into two pieces and place in a large bowl. Cover and set aside at room temperature.

In a large sauté pan over medium heat, fry the bacon, stirring occasionally, until crisp, 10 to 12 minutes. With a slotted spoon transfer the bacon to the bowl of potatoes reserve the bacon fat.

Brush the sweet onion slices with some of the reserved bacon fat and season with salt and pepper. Grill over Direct Medium heat until lightly browned and tender, 10 to 12 minutes, turning and basting with the reserved bacon fat once halfway through grilling time. Remove from the grill and cut each slice into quarters. Add to the potatoes along with the green onions, parsley and thyme.

TO MAKE THE DRESSING: In a medium bowl whisk together the dressing ingredients.

Pour the dressing over the potatoes and toss gently. Cover and allow to stand at room temperature for about 1 hour before serving.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 180
Calories from Fat: 131

More Recipes from the Weber's Big Book of Grilling Cookbook:
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Bacon Cornbread
Black Rice And Snow Pea Salad
Blue Cheese, Apple, And Honeyed Walnut Salad
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Buttermilk Biscuits
Carolina Coleslaw
Chicken And Snow Pea Salad With Spicy Peanut Dressing
Chilled Cantaloupe Salad With Raspberry Vinaigrette
Confetti Salad
Couscous-Stuffed Tomatoes
Cucumber Salad With Toasted Sesame Seeds
French Green Lentil Salad With Mustard Vinaigrette
Ginger-Banana Chutney
Gold Rush Potato Salad
Grilled Asparagus With Prosciutto And Orange Mayonnaise
Grilled Garlic Bread
Hail Caesar! Salad
Long Noodle And Bean Sprout Salad
Macaroni Salad With A Horseradish Kick
Mashed Sweet Potatoes With Grilled Onions
New Potato Salad
Old-Fashioned Creamy Coleslaw
Pineapple Chutney
Raisin-Pine Nut Couscous
Red And Green Cabbage Slaw
Sausage Salad With Arugula
Shrimp Salad
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Spicy Maple Baked Beans
Steak And Tomato Salad
Stuffed Zucchini
Tomato, Cucumber, And Onion Salad
Twice-Grilled Potatoes
Warm Beet And Onion Salad