Potatoe Salad

Nothing says summer barbaque or picnic like potatoe salad. And with the 4th coming up, the time just seems right for a post on this summer treat. Everyone is familiar with the traditional version that mom used to make but this one is a little different. I found it in Southern Living and it's really good. Even my kids like it which is saying something! Give it a whirl, let me know if you like it. And if you've got a version you like even better, please share!

Ingredients3 pounds baby red potatoes, cut in half

2 Tbsp. olive oil

1 tsp. salt

1 tsp. fresh ground pepper

1 cup mayonnaise

1/4 cup chopped fresh parsley

1/4 cup white balsamic vinegar, or balsamic vinegar may be substituted but will darken the color of the dressing

2 tsp. sugar

2 tsp. Dijon mustard
1 cup thinly sliced red onion
1 oz. crumbled blue cheese

6 bacon slices, cooked and crumbled

Preparation:

Preheat grill to 350° to 400° (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.

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.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat.

Stir in onion, blue cheese, and bacon.

Enjoy!