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1
Prepare a grill to medium-high heat.
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2
If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp.
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3
Remove the bacon from pan, and reserve the bacon fat for the dressing.
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4
Wash potatoes and slice into 1/2-inch thick rounds.
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5
Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil.
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6
Partially cook until crisp-tender, about 4 minutes.
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7
Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste.
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8
Drizzle the green onions with the remaining 2 tablespoons olive oil (or the olive oil-bacon fat blend), season with salt and pepper to taste, and grill until tender.
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9
Remove from grill and allow to cool.
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10
Cut scallions into 1/2-inch pieces.
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11
Grill the potatoes until golden brown and tender.
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12
If the potatoes are still firm but already brown, finish cooking in a 375 degrees F oven.
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13
Let the potatoes cool to room temperature.
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14
Slice the potatoes into 1/2-inch sticks and put in a large bowl.
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15
Keep all ingredients separate until the day of the party.
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16
Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl.
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17
Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified.
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18
(You may add in some of the optional strained bacon fat for taste at this stage.)
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19
Check seasoning.
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20
Keep chopped Italian parsley separate until ready to serve, and toss in at the last minute.
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21
To serve, pour dressing over potatoes, green onions, and bacon, if using, and toss.
