Instructions: Grilled New Potato Salad w/ Warm Bacon, Balsamic & Roasted Shallot Vinaigrette, (entire title)

For The Vinaigrette:
Arrange the shallots on a baking sheet. Drizzle with the olive oil. Roast at 350 degrees for 30 minutes; set aside.

Fry the bacon in a large skillet until crispy. Drain, reserving the pan drippings.

Process the shallots, bacon, vinegar and pepper in a blender. Add the reserved pan drippings gradually, processing until smooth. Season with salt.

For The Salad:
Boil the potatoes in a saucepan with water to cover for 10 minutes. Drain and cool.

Brush the potatoes with the oil. Grill over medium hot coals for 10 minutes or until tender.

Pour the prepared vinaigrette into a saucepan. He over low heat until warmed through. Add the potatoes and remove from heat.

Toss the potatoes and dressing with the mixed greens in a large salad bowl. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.