Bacon Blue Cheese Grilled Potato Salad

1 1/2 lb. Large red potatoes
1 1/4 C. Chunky blue cheese dressing, divided
1 tsp. Whole grain mustard
1/2 C. Diced celery
2 Tbsp. Sliced green onion
4 Slices Bacon, cooked and crumbled
1/2 tsp. Freshly ground black pepper
1 Tbsp. Chopped parsley

Cover potatoes with water; bring to a boil. Cook potatoes until a knife can penetrate to center of potato (potatoes will cook further on the grill). Cool. Cut potatoes into ½-inch thick slices. Toss gently with ¼ cup chunky blue cheese dressing. Grill potato slices. Cool thoroughly; cut into chunks. Combine remaining 1 cup chunky blue cheese dressing, mustard, celery, green onion, bacon and black pepper in a bowl. Pour over potatoes and toss gently to combine. Sprinkle with parsley and chill.

Servings: 1 quart

Recipe and photograph courtesy of Ventura Foods.