Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad

Ingredients

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

Equipment

• bowl
• whisk
• grill
• aluminum foil
• tongs

Directions

1. Preheat grill to 350 to 400 (medium-high) heat.
2. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil.
3. 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.
4. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side.
5. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
6. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.
7. *Balsamic vinegar may be substituted but will darken the color of the dressing.