2 lb. red or white new potatoes
5 lean bacon slices
1/4 c. Lemon Olive Oil
3 Tbsp. Oregano Balsamic
2 tsp. Dijon mustard
2 Tbsp. chopped dill pickle
1 c. chopped red bell pepper
1 small red onion, thinly sliced
1/3 c. chopped fresh flat-leaf parsley (optional)
salt and freshly ground pepper, to taste
Bring a saucepan three-fourths full of water to a boil over high heat. Add the potatoes and cook just until they can be pierced with a knife but are not completely tender, 5 to 7 minutes. Do not overcook. Drain and pat dry. Brush the potatoes with some of the Lemon Olive Oil. Prepare a charcoal or gas grill for direct grilling over medium-high heat.Place the bacon in a cast-iron fry pan over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook the bacon until crisp, 8 to 10 minutes. Transfer to paper towels to drain. Oil the grill rack. Grill the potatoes over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once or twice, until tender when pierced with the tip of a knife, 15 to 20 minutes total, depending on the size of the potatoes. Transfer the potatoes to a cutting board, let cool just until they can be handled, and then slice or cut into chunks, discarding any loose skin.
To make the Lemon Oregano Vinaigrette, in a small bowl, whisk together the remaining Lemon Olive Oil, Oregano Balsamic, mustard, pickle, salt and pepper.
In a large serving bowl, toss the warm potatoes, bell pepper and onion with the vinaigrette until all the ingredients are evenly coated. Let stand for up to 30 minutes to blend the flavors. Crumble the bacon and mix it into the salad. Garnish with the parsley. Serve at room temperature.