Ingredients

Instructions

  1. Place unpeeled potatoes in a large pot with the onion and cover with water.
  2. Cook on the grates of the grill (the bobby flay way) or just do it on the stove (the way we do it).
  3. Bring to a boil and cook until tender (about 15 minutes).
  4. Drain and discard onions.
  5. When cool enough to handle cut potatoes in cubes or slices.
  6. Place potatoes in a large bowl and cover to keep warm.
  7. Place a large sauté pan on grill/stove, add the bacon and cook until crisp.
  8. Remove the bacon with a slotted spoon and drain on paper towel-lined plate.
  9. Add the red onions to the rendered bacon fat and cook until soft, 4-5 minutes.
  10. Carefully add the vinegar and mustard seeds and cook 2 more minutes.
  11. Whisk in the canola oil and hot mustard and season with salt and pepper to taste.
  12. Add the potatoes to the pan of dressing and toss gently to coat.
  13. Fold in the green onions, parsley and bacon; season again with salt and pepper to taste.