Grilled Fingerling Potato Salad with Bacon-Cilantro Vinaigrette
Fresh, with a hint of smoke, this will be a hit at any grill out! I always try to get mixed fingerlings, with blue, yellow and red to add some color and depth.
Place potatoes in pot and cover with water and 1 tsp kosher salt. Bring to a boil and cook for 4-5 minutes or until potatoes are softening, but not cooked all the way through.
Drain potatoes and allow to cool. Slice in half lengthwise. Toss with 2 TBS olive oil (this can be done up to a day in advance if stored in airtight container.)
Place cut side down on hot grill and cook for 2-3 minutes or until beginning to char. Turn over potatoes and
Remove from grill and pour just enough dressing to coat potatoes.
Serve warm along with entree.
For the Vinaigrette
Add all ingredients except bacon to bowl and whisk. This is not an emulsion vinaigrette, so oil doesn't have to be drizzled in slowly.
Add Bacon right before serving and whisk or shake.