🇮🇪Next up on the St. Patrick’s Day Menu🇮🇪

3lbs. Pewee or Fingerling Potatoes Olive Oil
Lane’s Brisket Rub
1 C. Mayonnaise
1/4 C Buttermilk
4 Tbsp Pub-Style Mustard (or Dijon)
1/2 C. Chopped Fresh Dill
1/2 C Chopped Celery
1/2 C. Chopped Red Onion
1/4 lb. Cooked Bacon,Chopped
Red Clay Hot Sauce

DIRECTIONS: Wash and dry potatoes. Toss in Olive Oil and sprinkle liberally with Brisket Rub. Setup Grill Indirect at 400. Grill in a basket until fork tender (about 30 minutes). Remove place setter and replace potatoes on grate directly over the coals. This helps the skins become more crispy! Dressing: Combine Mayo, Buttermilk, mustard, some dill (reserving the rest for garnish), red onion, celery, salt and pepper, and a dash of Red Clay. Plate potatoes and drizzle dressing over them. Sprinkle with Fresh Dill and Bacon crumbles. Serve hot or cold!