Don Bingham
UCA
3 lbs. baby red potatoes, cut in half
1 Tbsp. olive oil
1 tsp salt
1 tsp freshly ground pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar
2 tsp. sugar
2 tsp. Dijon mustard
1 cup thinly sliced red onions
4 oz. crumbled blue cheese
6 bacon slices, cooked and crumbled
1. Preheat grill to 3 5- to 400 heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
3. Whisk together mayonnaise and next five 4 ingredients in a large bowl; add potatoes, tossing gently to coat.
Stir in onion, blue cheese and bacon.
