• Wash potatoes. Place in instant pot with 1 cup water and cook high pressure 4 minutes, quick release. OR boil potatoes for 5-7 minutes, just until they are fork tender. 
• Cut potatoes in half and rub generously with olive oil.
• Take red onion and slice, 2 slices, keeping rings together. rub both sides with olive oil. 
  
• Pre-heat grill on high heat for about 5 minutes. Turn down heat to med/med-high and place potatoes flat side down on grate. allow to cook for about 3-5 minutes. until the skin becomes crispy but not burnt. Turn the onion halfway through. Remove onion when soft. 
• chop onion. Cook and chop bacon. Toss potatoes with  2-3 TBS of the dressing, onion and bacon while hot. Serve immediately. 

Chimichurri dressing

• Mince all herbs and garlic, and wisk vigorously with the red wine vinegar, salt and olive oil for 1 minute. Allow to sit for at least 1 hour before tossing with potatoes. Add about 2 tablespoon of dressing to the potatoes, bacon, and onion. Toss. Save remainder of dressing for salads, veggies or grilled meat!
• If desired you can add all dressing ingredient into blender and lightly blend until ingredients are minced to desired coarseness.