Big Daddy'S Grilled Blue Cheese-And-Bacon Potato Salad

• 3 pounds baby red potatoes, cut in half
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup mayonnaise
• 1/4 cup chopped fresh parsley
• 1/4 cup white balsamic vinegar*
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 1 cup thinly sliced red onion
• 4 ounces crumbled blue cheese
• 6 bacon slices, cooked and crumbled

1. Preheat grill to 350u0b0 to 400u0b0 (medium-high) 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 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.
4. *Balsamic vinegar may be substituted but will darken the color of the dressing.

baby red potatoes, olive oil, salt, freshly ground pepper, mayonnaise, parsley, white balsamic vinegar, sugar, mustard, red onion, blue cheese, bacon

Taken from www.myrecipes.com/recipe/big-daddys-grilled-blue-cheese-and-bacon-potato-salad (may not work)