Grilled Fingerling Potatoes with Bacon Vinaigrette

Bring fingerling Idaho® potatoes to a large bowl, then add olive oil, Litehouse® freeze-dried parsley, Litehouse®freeze-dried chives, salt and black pepper. Toss to coat evenly.
Fire up grill to medium high heat.
Place potatoes flat side down on the grill, close grill lid, and grill for ~8 minutes. Then flip to grill the other side for 10-12minutes, or until potatoes are soft.
Remove potatoes from grill. Set aside.
In a skillet, pan fry bacon.
Remove bacon from skillet and slice into small pieces.
Drain bacon grease from skillet and remove burnt bacon pieces. Place skillet back to stovetop. No need to clean skillet with water or soap. There will still be some remnant of the bacon grease on skillet and that is ok, we want a little bit of it to make the vinaigrette.
Add chopped bacon back into the skillet, then add olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, and Litehouse® freeze-dried chives.
Bring to a boil then lower to medium low heat. Cook for a few minutes or until bacon vinaigrette thickens. Remove from heat.
Drizzle bacon vinaigrette over potatoes. Garnish with more Litehouse® freeze-dried chives.
Serve and enjoy!