INGREDIENTS

INSTRUCTIONS

In a 3-quart saucepan combine potatoes with cold water to cover by 2 inches
and bring to a boil. Add salt and simmer, covered, until potatoes are just
tender, 10 to 15 minutes. In a colander drain potatoes and cool. (Potatoes
may be boiled 2 days ahead and chilled, covered.)
Prepare grill.
In a skillet cook bacon over moderate heat until crisp. Transfer bacon to
paper towels to drain and reserve 1 tablespoon drippings. Break bacon into
large bits.
Halve potatoes and toss gently with 1 tablespoon oil to coat well. 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. (Alternatively, potatoes may
be grilled in a hot well-seasoned large ridged grill pan over moderately
high heat.)
Cut scallions crosswise into 1 1/2-inch pieces and quarter pieces
lengthwise.
In a large bowl toss potatoes with reserved drippings, bacon, remaining 3
tablespoons oil, vinegar, scallions, pepper, and salt to taste. Serve
potato salad at room temperature.
Serves 4.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 729 Calories (kcal); 73g Total Fat; (89% calories from fat);
13g Protein; 7g Carbohydrate; 32mg Cholesterol; 7013mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 13
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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