From Debby Ralls
1/2 cup olive oil
1 3/4 lb. red skinned potatoes, cut into 1-inch chunks
1/3 cup Dijon mustard
1 medium onion, cut into 1-inch chunks
1/3 cup red wine vinegar
2 tbsp. chopped, fresh parsley
1/8 tsp. salt
1/8 tsp. pepper
Beat oil, mustard and vinegar with wire whisk until well blended. Season with salt and pepper. Set aside cup of mustard mixture for later use. Toss potatoes and onions with remaining mustard mix until evenly coated. Place on double-thickness of aluminum foil. Double fold top and ends to seal, leaving room for heat to circulate. Grill 30-35 minutes on preheated grill until potatoes are tender. Pour reserved mustard mixture over cooked potatoes; mix lightly and sprinkle with parsley. Easy and tasty side for summer grilling.