Grilled Potato Salad

1 lb (about 10) small red potatoes
2 strips bacon
1 clove garlic - minced
1/3 cup bottled balsamic vinaigrette dressing
2 1/2 inch thick slices of yellow onion
1/2 cup sliced celery
1/3 cup sliced radishes
1 tbsp chopped fresh parsley (optional)

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high direct heat. Meanwhile, in large pot bring 2 cups water and 1 teaspoon salt to boil. Add potatoes; return to bil. Reduce heat; cover and simmer 5-8 minutes or just until potatoes can be pierced through with sharp knife. Drain well.

In medium skillet, cook bacon over medium heat until crips; remove and set aside. Stire garlic into bacon drippings; cook and stir 30 seconds until garlic is tender but not browned. Remove from heat. Stir in dressing. Add potatoes; toss to coat.

Remove potatoes with slotted spoon, reserving vinaigrette. Brush onion lightly with vinaigrette. Place potatoes and onion slices on grill (use skewer for easy handling). Grill, covered, 10-12 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, onion, remaining vinaigrette mixture, celery, radishes, and paresley in medium bowl; toss to coat. Serve warm.