New Potato Salad

Ingredients

• For the potatoes:
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 lbs new potatoes, washed and cut in half
• 1/2 lb thick cut bacon, cut into 1/4" dice
• 3 medium Vidalia onions, cut crosswise into 1/2" slices and skewered
• Kosher salt
• Freshly ground black pepper
• 6 green onions, thinly sliced crosswise
• 3 tablespoons finely chopped fresh Italian parsley
• 1 tablespoon finely chopped thyme
• For the dressing:
• 1/3 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 3 tablespoons chicken broth
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Start a chimney that is 3/4 full of charcoal. Once the coals are lit through and coated with gray ash, tip them onto one side of the charcoal grate, leaving the other side without coals. Scrape the grill grate clean and oil it well. Toss the potatoes with the olive oil, salt, and pepper. Set them on the hotter side of the grill and cook until they are browned all around, about 2-3 minutes per side. Once they have good color, slide them to the cooler side and close the grill. Cook for another 10-15 minutes, until a paring knife slips into the potatoes easily. Take the potatoes off the grill and let them cool.
2. Set a skillet over medium heat and cook the bacon until crisp and most of the fat has cooked out, about 10 minutes. Use a slotted spoon to lift out the bacon pieces, then add them to the cooling potatoes. Save the bacon fat in the skillet.
3. Brush the onion slices with the reserved bacon fat, then season them with salt and pepper. Grill the onions over the hot side until they are tender and browned, about 5-7 minutes per side. Brush them again with bacon fat 1/2 way through cooking. Take the onions off the grill, cut them into quarters, and add them to the potatoes and bacon. Add the parsley, green onions, and thyme to the potato mixture.
4. Whisk all of the dressing ingredients together in a medium bowl. Pour the dressing over the potatoes and toss carefully so everything is evenly coated. Leave the potato salad at room temperature for 1 hour before serving.