Grilled Potato Salad w/ Bacon-Scallion Vinaigrette

I don't know about you but here in South Carolina, summer is finally in full swing!  Weekends are being filled up with BBQs, parties, graduations, weddings.... so now is the perfect time to gather some fantastic side dish recipes that are perfect complements to any protein you throw on the grill!  This recipe is from the June issue of Food Network Magazine and I love that it combines red skinned potatoes as well as sweet potatoes -- and they take the extra step of grilling the spuds, creating a fabulous charred flavor and gorgeous grill marks.  Oh and there's bacon....  enough said.  

Grilled Potato Salad w/ Bacon-Scallion Vinaigrette - 6 servings
Food Network Magazine

Potatoes:
7 medium red skinned potatoes, quartered
1 sweet potato, peeled and cut into large chunks
1/4 c. mayo
1 tbsp dijon mustard
2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
salt and pepper

Vinaigrette:
1 slice bacon, cut into 1/4 inch pieces
1/4 c. extra virgin olive oil
2 tsp dijon mustard
2 scallions, chopped
2 tbsp chopped fresh parsley
salt and pepper

1.  Preheat the grill to medium.  Put red potatoes in a large saucepan and cover with cold water by 2 inches.  Boil over high heat.  Once water begins to boil, add sweet potatoes.  Return to bowl and cook 10 more minutes.  Drain and set aside to cool.  
2.  In a medium bowl, whisk mayo, mustard, onion powder, garlic powder, cayenne, salt and pepper.  When potatoes are cool, toss them in mayo mixture to coat.
3.  Make vinaigrette: cook bacon in a small skillet until crisp.  Set aside to cool.  Pour bacon drippings in a small bowl with olive oil.  In a large bowl, whisk vinegar and mustard.  Drizzle in EVOO-bacon dripping mixture, whisking.  Add scallions, parsley, salt and pepper and blend.  
4.  Using tongs, place potatoes on hot grill and cook on all sides to make grill marks, 1 to 2 minutes per side.  Handle gently.  Place in bowl with vinaigrette.  Gently toss and serve warm or cold.