- 1 1/2 pounds small red potatoes
- 1 tablespoon salt
- 6 slices bacon
- 4 tablespoons vegetable oil
- 5 scallions
- 2 tablespoons cider vinegar
- coarse black pepper to taste
- 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.