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