Grilled Fingerling Potato Salad

Ingredients

• 2 tablespoons olive oil extra virgin 
• 3 lb fingerling potatoes halved lengthwise
• 2 tablespoons chives fresh chopped
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 1 teaspoon kosher salt 
• 0.5 teaspoon pepper freshly ground
• 3 tablespoons pickled shallots 
• 3 tablespoons grain mustard vinaigrette whole

Equipment

• grill
• aluminum foil
• tongs

Directions

1. Preheat grill to 350 to 400 (medium-high) heat. Toss potatoes with olive oil; sprinkle with salt and pepper.
2. Place, cut sides down, on cooking grate; grill, covered with grill lid, 2 minutes or until grill marks appear.
3. Remove from grill.
4. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over potatoes; double fold top and side edges to seal, making a packet. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side.
5. Remove packet from grill. Carefully open packet, using tongs. Cool 5 minutes. Toss together potatoes, vinaigrette, next 4 ingredients, and, if desired, bacon.