Procedure: 1) Cover potatoes with water; bring to a boil. Cook potatoes until a knife can penetrate to center of potato (potatoes will cook further on the grill). Cool. 2) Cut potatoes into 1/2-inch thick slices. Toss gently with 1/4 cup Marie’s Chunky Blue Cheese Dressing. 3) Grill potato slices. Cool thoroughly; cut into chunks. 4) Combine remaining 1 cup Marie’s Chunky Blue Cheese Dressing, mustard, celery, green onion, bacon and black pepper in a bowl. 5) Pour over potatoes and toss gently to combine. 6) Sprinkle with parsley and chill.