Grilled Potato Salad

• 8 slices bacon
• 4 medium red-skin potatoes, diced into 3/4 inch cubes (5 cups)
• 1 large white onion, cut into thick strips
• 2 teaspoon salt
• 1 1/4 teaspoons black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/8 teaspoon celery seed
• 5 1/2 tablespoons mayonnaise
• 2 tablespoons Dijon Mustard
• 2 teaspoons Worcestershire Sauce

1. In a large pan, fry the bacon.
2. Remove the bacon from grease and set aside.
3. Add the diced potatoes and onion to the bacon grease and stir until thoroughly coated.
4. In a small bowl combine the dry rub ingredients and mix well.
5. Add to the potatoes and onion and stir until coated.
6. Build a charcoal and/or wood fire for direct grilling.
7. Pour the potatoes and onion into a slotted grill basket.
8. Grill directly over the coals (approximately 450F) on a covered grill for 30 minutes, stirring well every 5 minutes until the potatoes soften.
9. Remove the potatoes and onion from the grill and place them into a medium-size bowl.
10. Crumble the bacon and add it to the bowl.
11. In a small bowl combine the dressing ingredients and mix well.
12. Pour the dressing over the potato and onion mixture and stir.
13. Serve warm.
14. Direct heat

bacon, redskin potatoes, white onion, salt, black pepper, paprika, garlic, thyme, rosemary, celery, mayonnaise, dijon mustard, worcestershire sauce

Taken from www.epicurious.com/recipes/food/views/grilled-potato-salad-377285 (may not work)