Grilled Fingerling Potato Salad

• Preheat grill to 350° to 400° (medium-high) heat. Toss potatoes with olive oil; sprinkle with salt and pepper. Place, cut sides down, on cooking grate; grill, covered with grill lid, 2 minutes or until grill marks appear.
• Remove from grill. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over potatoes; double fold top and side edges to seal, making a packet. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side.
• Remove packet from grill. Carefully open packet, using tongs. Cool 5 minutes. Toss together potatoes, vinaigrette, next 4 ingredients, and, if desired, bacon.

WHOLE GRAIN MUSTARD VINAIGRETTE

• 1/4 cup white wine vinegar
• 1 tablespoon light brown sugar
• 3 tablespoons whole grain mustard
• 1/2 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 1/3 cup olive oil
• Whisk together vinegar, brown sugar, mustard, freshly ground pepper, and salt. Add olive oil in a slow, steady stream, whisking constantly until smooth.

PICKLED SHALLOTS

• 3/4 cup water
• 3/4 cup red wine vinegar
• 1/3 cup sugar
• 2 tablespoons kosher salt
• 1/2 teaspoon dried crushed red pepper
• 1 1/2 cups thinly sliced shallots
• Bring water, vinegar, sugar, kosher salt, and dried crushed red pepper to a boil, whisking until sugar and salt are dissolved. Pour over shallots in a sterilized canning jar. Cool to room temperature. Cover and chill 1 hour.