Add a smoky flavor by grilling your potato chunks.
6 pieces potatoes, unpeeled and cut into large chunks
2 pieces sweet potato (kamote), unpeeled and cut into large chunks
1/4 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon cayenne pepper
salt, to taste
pepper, to taste
100 grams bacon, chopped roughly
2 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons flat-leaf parsley, chopped
4 tablespoons spring onions, chopped
Cook potatoes and sweet potatoes in a pot of gently boiling water until tender. Drain and set aside.
Combine mayonnaise, mustard, garlic powder, onion powder, and cayenne pepper in a large bowl. Season with salt and pepper. Mix in potatoes, gently coating them with the mayonnaise mixture. Be careful not to break the potatoes.
Grill potatoes on a preheated grill until slightly charred. Set aside and keep warm.
Make the dressing: Cook bacon in a skillet until crispy and renders 2 tablespoons of fat. Set bacon aside and transfer bacon fat to a bowl. Whisk olive oil, vinegar, parsley, and spring onion into the bacon fat. Season with salt and pepper.
Coat the grilled potatoes with the dressing and top with crispy bacon bits.
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