- 3 sheets Reynolds Wrap® Heavy Duty Aluminum Foil
- 2 pounds new potatoes, halved
- 1/4 teaspoon sea salt, plus more for finishing
- 1 1/2 tablespoons olive oil
- 4 slices bacon, cut crosswise into 1/4-inch pieces
- 1/2 cup sour cream
- 1 1/2 tablespoons coarse-grain mustard
- 1 tablespoon apple cider vinegar
- 4 scallions, sliced
- Ground black pepper
- Preheat an outdoor grill for high heat.
- Lay three pieces of Reynolds Wrap(R) Heavy Duty Aluminum Foil on top of one another. Add the potatoes. 1/4 teaspoon salt, olive oil and the bacon. Seal the foil packet up tightly then grill for 45 minutes to 1 hour, flipping the packet every 15 minutes. Grill until the potatoes are tender and the bacon and potatoes are browned in parts.
- Let the potatoes cool for 10 minutes before adding them to a large bowl.
- Add the sour cream, coarse mustard, cider vinegar, and scallions (reserve some for garnish) and toss to combine. Season with salt and pepper.
- Place the potato salad in a serving bowl then garnish with reserved scallions.