This potato recipe is simply delicious, and an excellent side dish for barbecue ribs.. Our recipe selections this time around may seem a little onion crazy, but Merlot is a fantastic pairing with the sweeter onions – Walla Walla Sweets and Red Onions.
4-5 lbs. red new potatoes, scrubbed (we recommend baby reds, but the larger red potatoes are just fine)
1 tbsp. salt
10 oz. bacon
1 red onion, sliced into very thin semicircles
5 tbsp. olive oil
3-4 tbsp. apple-cider vinegar
1/2 c. light brown sugar
Freshly ground pepper and salt
Add the potatoes and 1 tablespoon salt to a large pot of cold water. Bring to a boil; boil until almost fork tender. Drain.
Cook the bacon in a skillet until crisp, about 5 minutes. Remove bacon, drain, crumble and set aside. Pour off all but 1 tablespoon of bacon drippings from skillet.
Return the skillet to heat; add onions, cook until soft, about 3-5 minutes. Add 3 tablespoons olive oil, vinegar and sugar; cook, stirring until sugar dissolves, 3-5 minutes. Add fresh ground pepper and a pinch of salt.
Heat barbecue to medium hot. Slice the potatoes in half if using baby red potatoes; quarter the potatoes if using the larger reds. Toss with the remaining 2 tablespoons of olive oil and ground pepper. Grill the potatoes until crisp and cooked through, about 4 minutes per side. (If using the baby reds, you may wish to use a grilling tray or basket and grill in two batches.) Return the potatoes to the bowl. Add the dressing and bacon; toss. Serve warm or at room temperature.
Makes 6-8 servings.
Meet Abbie, our Marketing & Events gal. A self-described foodie and oenophile, this East Coast transplant has been exploring Walla Walla and learning about our winemaking processes. Read about her adventures at the winery and throughout Washington’s wine industry.