Ingredients

• 3 pounds of baby Yukon gold potatoes
• 3 tablespoons of Extravagonzo Roasted Garlic Culinary Oil
• ½ thickly sliced sweet onion
• 6 strips of thick cut bacon
• 1/4 cup of roughly cut fresh dill
• ½ cup of sliced green onions
• ½ cup of Hatch Chile Mayonnaise
• ¼ cup of Sweet Fire Ale Mustard
• 1 tablespoon of apple cider vinegar
• Kosher salt and fresh cracked pepper to taste

Instructions

1. Preheat the grill to high.
2. Add the potatoes to a large pot of boiling salted water and cook for 8 minutes or until just before al dente.
3. Strain the potatoes and add them to a bowl and toss with 2 tablespoons of xtravagonzo Roasted Garlic Culinary Oil and add them to the grill, to slightly char and finish cooking.
4. While the potatoes are cooking, coat the onion slices in the remaining xtravagonzo Roasted Garlic Culinary Oil and add them to the grill to roast.
5. Once the potatoes are slightly charred and cooked through, remove them from the grill along with the onions and chill.
6. Next add the bacon strips to a cooler part of the grill and cook until crispy. Note the bacon will cause a lot of flames so constantly be turning them and moving them. The bacon will also cook very fast.
7. Once the bacon is cooked, remove and chop.
8. In a large bowl whisk together the Hatch Chile Mayonnaise, Sweet Fire Ale Mustard and apple cider vinegar until combined and add in the potatoes and onions once cool along with the bacon, dill, green onions, salt and pepper and toss and chill. Serve cold.