1 lb. small red potatoes
2 strips bacon
1 clove garlic, minced
1/3 cup bottled balsamic vinaigrette dressing
2 1/2: thick sliced yellow onion
1/2 cup sliced celery
1/3 cup sliced radishes
1 Tbsp. chopped fresh parsley
Coat grill rack with cooking spray. Preheat the grill to direct medium-high heat. Meanwhile in large pot bring 2 cups water and 1 tsp. salt to boil. Add potatoes, return to boil. Reduce heat, cover and simmer 5 to 8 minutes or potatoes can be pierced with a sharp knife, drain well.
In medium skillet, cook bacon over medium heat until crisp, remove and set aside. Stir garlic into bacon drippings, cook 30 seconds until garlic is tender but not browned. Remove potatoes, toss to coat.
Remove potatoes with a slotted spoon, reserving vinaigrette. Brush onion lightly with vinaigrette. Place potatoes and onion slices on grill.* Grill, covered 10 to 12 minutes or until tender and potatoes are lightly charred, turning once. Remove from grill.
Cool slightly. Crumble bacon, add to remaining vinaigrette. Cut potatoes and onion into bite-size pieces. Combine potatoes and onions remaining vinaigrette mixture, celery, radishes and parsley in medium bowl, toss to coat.
Serve warm.
Serves 4
*if desired thread potatoes on skewers for easier handling on grill.