Smoky Potato Salad

1. 1

   In a 3-quart saucepan combine potatoes with cold water to cover by 2 inches and bring to a boil.

2. 2

   Add salt and simmer, covered, until potatoes are just tender, 10 to 15 minutes.

3. 3

   In a colander drain potatoes and cool.

4. 4

   (Potatoes may be boiled 2 days ahead and chilled, covered.)

5. 5

   Prepare grill.

6. 6

   In a skillet cook bacon over moderate heat until crisp.

7. 7

   Transfer bacon to paper towels to drain and reserve 1 tablespoon drippings.

8. 8

   Break bacon into large bits.

9. 9

   Halve potatoes and toss gently with 1 tablespoon oil to coat well.

10. 10

    Arrange potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals and grill until golden, 4 to 5 minutes.

11. 11

    (Alternatively, potatoes may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.)

12. 12

    Cut scallions crosswise into 1 1/2-inch pieces and quarter pieces lengthwise.

13. 13

    In a large bowl toss potatoes with reserved drippings, bacon, remaining 3 tablespoons oil, vinegar, scallions, pepper, and salt to taste.

14. 14

    Serve potato salad at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.