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1
Preheat a grill to medium.
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2
Put the red potatoes in a large saucepan and cover with cold water 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, after about 10 minutes, add the sweet potatoes.
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5
Return to a boil and cook 10 more minutes.
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6
Drain the potatoes and set aside to cool.
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7
In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste.
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8
When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
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9
Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet.
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10
Once cool, pour the bacon and drippings into a small bowl along with the olive oil.
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11
In a large bowl, whisk the vinegar and mustard.
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12
Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify.
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13
Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
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14
Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side.
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15
Handle the potatoes gently so they don't fall apart.
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16
Remove the potatoes from the grill and place in the bowl with the vinaigrette.
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17
Gently toss to coat completely and serve warm or cold.
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18
Photograph by Kat Teutsch
