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1
Preheat the grill.
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2
Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches.
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3
Bring the water to a boil over high heat.
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4
Once the water begins to boil, about 8 minutes, add the sweet potatoes.
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5
Return to boil and cook for 8 more minutes.
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6
Drain the potatoes and set aside to cool.
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7
Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper.
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8
When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat.
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9
Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side.
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10
Handle gently so they don't fall apart.
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11
In a large bowl, place the Bacon-Green Onion Vinaigrette.
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12
As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing.
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13
Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.
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14
In a small saute pan, cook the bacon until crisp.
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15
Then set aside to cool.
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16
Once cooled, pour the bacon and fat into a small bowl along with the olive oil.
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17
In another small bowl, whisk together the vinegar and mustard.
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18
Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify.
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19
Add the parsley, green onions and salt and pepper to taste, and whisk to blend.
