Southern Living recently featured this article that discusses all their best barbeque side dishes which just so happens to go along perfectly with this spring time weather that we have been experiencing here in Louisiana over the past few days. So, make sure to take a look at all the side dish recipes they have to offer and pick out which one you are going to cook this Sunday with your BBQ.

Ingredients

• 3 pounds baby red potatoes, cut in half
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup mayonnaise
• 1/4 cup chopped fresh parsley
• 1/4 cup white balsamic vinegar*
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 1 cup thinly sliced red onion
• 4 ounces crumbled blue cheese
• 6 bacon slices, cooked and crumbled

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

*Balsamic vinegar may be substituted but will darken the color of the dressing.