Whisk together the vinegar, lemon juice, mustard, olive oil, and Blues Hog Bold and Beefy, to taste. Put aside until needed.
Grilled Potatoes
Parboil the potatoes until they are starting to soften, then drain.
Toss in the olive oil, thinly sliced green onions, and Blues Hog Bold and Beefy to taste, then set aside.
Preheat the closed grill to 300 degrees F (150 degrees C)
Thinly layer the potatoes in the grilling tray then top with the bacon. Place the tray on the preheated grill and cook until the potatoes are starting to brown and the bacon is cooked. About 10 minutes.
Remove the potatoes and bacon. Half the potatoes to expose the flesh and dice the bacon.
In a bowl toss the potatoes and bacon with the pre-made salad dressing. Garnish with finely diced parsley to serve.