Slow-Roasted Potato Salad with Bacon

• 3 sheets Reynolds Wrap Heavy Duty Aluminum Foil
• 2 pounds new potatoes, halved
• 1/4 teaspoon sea salt, plus more for finishing
• 1 1/2 tablespoons olive oil
• 4 slices bacon, cut crosswise into 1/4-inch pieces
• 1/2 cup sour cream
• 1 1/2 tablespoons coarse-grain mustard
• 1 tablespoon apple cider vinegar
• 4 scallions, sliced
• Ground black pepper

1. Preheat an outdoor grill for high heat.
2. Lay three pieces of foil on top of one another.
3. Add the potatoes.
4. 1/4 teaspoon salt, olive oil and the bacon.
5. Seal the foil packet up tightly then grill for 45 minutes to 1 hour, flipping the packet every 15 minutes.
6. Grill until the potatoes are tender and the bacon and potatoes are browned in parts.
7. Let the potatoes cool for 10 minutes before adding them to a large bowl.
8. Add the sour cream, coarse mustard, cider vinegar, and scallions (reserve some for garnish) and toss to combine.
9. Season with salt and pepper.
10. Place the potato salad in a serving bowl then garnish with reserved scallions.

aluminum, new potatoes, salt, olive oil, bacon, sour cream, coarsegrain mustard, apple cider vinegar, scallions, ground black pepper

Taken from allrecipes.com/recipe/slow-roasted-potato-salad-with-bacon/ (may not work)