Grilled Fingerling-Potato Salad With Chipotle Bacon Vinaigrette

• 12 to 14 small fingerling potatoes
• 4 slices bacon
• 1 large red onion, peeled and sliced in rounds
• 5 tablespoons extra-virgin olive oil
• 1 tablespoon rendered bacon fat
• 4 tablespoons red-wine vinegar
• 1 chipotle chile en adobo, or to taste, mashed and minced
• Kosher salt and freshly ground black pepper to taste

1. Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil.
2. Cook about 5 to 7 minutes.
3. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise.
4. (You can do this the day before.)
5. Meanwhile, cook the bacon in a saute pan until crisp.
6. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
7. Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high.
8. If you have a strong vent in your kitchen, you may use your stove with a burner set to high.
9. Place a large cast-iron grill pan over the heat and allow it to get hot.
10. You can let the fire die slightly.
11. If using a gas grill or stove, turn heat to medium.
12. Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste.
13. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes.
14. Grill the onions until they are charred, approximately 4 to 6 minutes a side.
15. Return potatoes and onions to bowl.
16. For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify.
17. Add salt and pepper to taste.
18. Add the dressing to the potato-and-onion mixture and toss gently to combine.
19. Let sit for 20 minutes to allow the flavors to penetrate the potatoes.
20. Crumble bacon over the top.

potatoes, bacon, red onion, extravirgin olive oil, bacon, redwine vinegar, kosher salt

Taken from cooking.nytimes.com/recipes/1014852 (may not work)