Smoky Grilled Potato Salad

Preheat the outdoor grill to 375 degrees Fahrenheit (190 degrees Celsius) and lightly coat the grill surface with oil.

Place diced potatoes on the grill, rotating them occasionally to ensure even cooking, until they are slightly tender when pierced with a fork, approximately 15 minutes. Allow them to cool down enough to handle safely.

Cook crispy bacon strips in a skillet over medium heat until the grease becomes bubbly and frothy, around 5 minutes. Remove half of the cooked bacon with a slotted spoon and drain it on paper towels, setting it aside for later use. Continue cooking the remaining bacon with the onion in the skillet until the onion is translucent, roughly 5 minutes more.

Set aside the cooked potatoes and peel them. Cut them into quarters, then slice them into 1/2-inch thick pieces. Place the sliced potatoes in a bowl.

Mix together vinegar, sugar, salt, black pepper, and cayenne pepper in a small bowl. Combine the dressing with the cooked bacon and onion mixture, stirring until well combined. Increase the heat to medium-high; bring the dressing to a boil and stir occasionally.

Pour the warm bacon dressing over the potatoes, tossing them gently to coat evenly. Allow the mixture to sit for 5 minutes before stirring again and adding chopped parsley on top. Finally, place the reserved bacon strips on top of the potatoes and serve warm.