For the potatoes
2-1/2 pounds new potatoes, washed
2 teaspoons salt, divided
3 tablespoons olive oil
1 / 4 teaspoon freshly ground black pepper
Plate of bacon 1 / 2 pound, in 1 / 4 x chopped 1 / 4 "pieces
4 medium Vidalia onions
1 bunch green onions, thinly sliced
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh parsley
For the sauce
1 / 2 cup oil
1 / 4 cup sherryVinegar
1 / 4 cup water
1 / 4 teaspoon salt
1 / 4 teaspoon freshly ground black pepper
Preparation
For the potatoes
In a saucepan, boil the potatoes with 1-1/2 teaspoons of salt until soft. Drain. Cut potatoes in half and place in a large bowl with oil, remaining 1 / 2 teaspoon seasoning salt and pepper.
Grill the potatoes in direct medium heat until golden brown, 20 to 25 minutes, while the half-turn once grilling time.Remove the potatoes from the grill and let cool. Cut each half cut into small pieces. Put them in a large bowl, cover and keep at room temperature.
Cook bacon in a skillet over low heat (low heat allows the fat to make it complete, so crispy bacon). Periodically, pour the bacon and reserve. When bacon is crisp, add to bowl with potatoes.
Peel the onions, and then spits out the onions in 1 / 2 "intervals. Slice the onion between the tips (this keeps theOnion rings together during cooking). Brush the onion slices to taste with the reserved bacon and season with salt and pepper.
Grill the onions over direct medium heat for 10 to 12 minutes, turning and dipping with the reserved bacon once halfway through cooking time. Remove from grill, slide the skewers, and cut each slice into quarters. Add the potatoes with the 'thyme shallots and parsley.
To make the dressing
In a bowl, beat theDressing ingredients together. Pour over the potatoes and throw caution to distribute the ingredients. Coverage for 1 hour at room temperature to marinate before serving.
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