|
1. Cut the bacon on pancetta into ¼” pieces.
2. Put it in a small nonstick frying pan.
3. Cook for 3 to 4 minutes over medium heat until lightly browned and the fat is rendered.
4. Transfer the cooked bacon to paper towels to drain using a slotted spoon.
5. Make the salad dressing: Place the mayonnaise, mustard, vinegar, capers, scallions, and bacon or pancetta in a large nonreactive serving bowl and whisk to mix.
6. Set the salad dressing aside.
7. Scrub the potatoes with a brush, but leave the skins on.
8. Place the potatoes in an aluminum foil drip pan.
9. Drizzle with the olive oil and season very generously with salt and pepper.
10. Toss the potatoes to mix.
11. Preheat the grill to medium – high and set it up the grill for indirect grilling.
12. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium-high.
13. When ready to cook, if using a charcoal grill, toss all the wood chips or chunks on the coals.
14. Place the pan with the potatoes in the center of the hot grate, away from the heat.
15. Cover the grill and cook the potatoes for about 40 minutes or until tender.
16. To test for doneness, insert a metal skewer into a potato.
17. The skewer should pierce it easily.
18. Remove the pan with the potatoes from the grill and let it cool.
19. Cut any large potatoes in quarters.
20. Cut any medium size potatoes in half.
21. Leave the small potatoes whole.
22. Add the potatoes to the salad dressing and toss to mix.
23. Taste for seasoning, adding salt, mustard, or vinegar as necessary.
24. The salad should be very seasoned.
25. If the salad is too dry, try adding more mayonnaise.
26. Sprinkle with the reserved salad greens.
27. Serve immediately. |
