Grilled Fingerling-Potato Salad With Chipotle Bacon Vinaigrette

This was really good. But as written does not make “6-8 servings”

We cooked the fingerling potatoes whole in foil packets on the grill for a while and then finished them in the grill basket, let cool a little bit and cut up before tossing in the dressing. Seemed much easier to us and turned out so well!

This is incredible. I used "baby" Yukon Golds and boiled them slightly longer until just tender, then cut them in half and grilled them. Also added a tsp of Dijon mustard to the vinagrette. When the potatoes were done, I smashed them slightly to create more flesh to absorb the dressing and let the whole thing sit for about 1/2 and hour before serving. Smoky, tart and rich, perfect with grilled flank steak!

Here's my not-very-elegant trick for freezing the chipotle's and other ingredients that I like to keep on hand. Empty the can of chipotle's into a heavy zip-loc freezer bag and flatten the bag so that the contents spread out evenly. Freeze it on something flat. When frozen, you can easily chip off what you need. This also works well for tomato paste and for lemon juice. You can stand the bags up in the freezer and they take very little valuable space.

Excellent recipe, prepared on gas grill alongside some filet mignon (which it paired well with). Would be a nice dinner party dish that is also easy to prepare ahead of time. Half a recipe made enough for our 3 medium eaters.

How big are the 12 to 14 potatoes? Or, better yet, how much do the potatoes weigh? I have really tiny fingerlings from the farmers market. They are 1 to 2” long and .5 to .75” wide.

This was a great potato salad. Our market had fingerlings that were a mix of colors, which added to the presentation. For the dressing, I just used the reserved bacon fat and did not add the extra 3 Tbsp of olive oil. Everyone loved it.

Not 6-8 servings. My family of 4, average eaters, went through it quickly. It was one of several sides.

I'm sure it's great with the canned chipotles but I'm always trying to use similar ingredients that I have on hand.

One thing we have come to have as a 'staple' is chipotle mayo. Oh I also switched the vinegar to white rice vinegar. So it turned out less Germanish and more Japanese Mexican Americanish. Not bad!

I made this as directed except it was too hot and humid for grilling outside and I don't have a grill pan to use on my stove. So, I resorted to my Griddler, opened it to lie flat and used the Grill function to brown the potatoes and onions. Not a perfect sub for the outdoor grill but I stayed a lot cooler! And while the salad was good, I think I'd just make regular German potato salad the next time. I might add the chipotles, though....

When I open a can of chipotles in adobo, I put them in a storage bowl and use the plunge blender to make a lovely paste that stores and uses easily. It's become a key ingredient to many, many dishes, dips and sauces. I can put just a tad in recipes when I know a friend will be at the gathering who likes full flavor, but can no longer stomach (or never has liked) much heat. Just try it one time...