Categories: Salads- Salad Dressings

Ingredients

• 6 cups fingerling potatoes 9about 3 lb.) halved lengthwise
• 2 Tbsp. extra virgin olive oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 3 Tbsp. Whole Grain Mustard Vinaigrette
• 3 Tbsp. Pickled Shallots
• 2 Tbsp. chopped fresh chives
• 2 Tbsp. chopped fresh flat leaf parsley
• 1 tsp. chopped fresh thyme
• 3 Tbsp. cooked and crumbled bacon (optional)

Directions

1. Preheat grill to 350 to 400 degrees heat. Toss potatoes with olive oil; sprinkle with salt and pepper. Place, cut sides down, on cooking gate; gill, covered with grill lid, 2 minutes or until gill marks appear.
2. Remove from grill. 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.
3. Remove packet from grill. Carefully open packet, using tongs. Cool 5 minutes. Toss together potatoes, vinaigrette, next 4 ingredients, and, if desired, bacon.

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