Everybody loves potato salad at a backyard barbecue. But, using tri-colored potatoes and a dressing without the traditional mayo, makes it a more colorful and lighter option!
Technique tip: Par cook the potatoes then half lengthwise to increase surface area for grilling and use some of the bacon fat on the potatoes when grilling for extra flavor.
Swap option: You can swap lardons or pancetta for the thick cut bacon, or leave out for a vegetarian option.
For the potatoes:
In a large skillet cook bacon over medium heat until crispy (save a few tablespoons of the rendered bacon fat for coating the potatoes when grilling). Cool bacon and drain on paper towels.
Put enough water into the pot to completely cover potatoes. Add a pinch of salt. Once water begins to boil, par cook potatoes for approximately 6-8 minutes (or until tender when sticking a knife into the potato). Drain and set aside to cool in a single layer.
Preheat grill to medium-high heat.
Halve potatoes lengthwise when cool and rub with olive oil (or bacon fat), salt and pepper. On medium-high heat, place potatoes on grill pan, cut side down, to get a nice color and char (approximately 3 minutes). Flip potatoes if desired and repeat.
Remove cooked potatoes from grill, cool slightly.
For the dressing:
In a large bowl, combine mustard, shallot, garlic, lemon juice, vinegar, zest, salt and pepper. Carefully add in olive oil while whisking until blended.
In a large bowl, combine the potatoes with the dressing, eggs and bacon. Mix together carefully so not to break the potatoes. Plate and top with chives, salt and pepper.