4 boneless, skinless, chicken breasts
1/2 cup parmesan cheese
1/2 cup mayonnaise
2 tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
2 cloves garlic, crushed pepper, to taste
3 pounds mini or small red skinned potatoes
6 slices bacon cut into 1/2 inch pieces
1/3 cup sliced green onion
1/3 cup finely chopped parsley
In small bowl, whisk together Parmesan, mayonnaise, vinegar, Worcestershire, mustard, garlic and pepper.
Cover and refrigerate.
Cook unpeeled potatoes in boiling salted water until tender, drain and cool. Slice potatoes, place in large bowl. Fry bacon until almost crisp, do not drain. Add to potatoes with onion, parsley and Parmesan mixture, toss to coat.
Season chicken if desired, barbecue chicken until cooked through. Slice and combine with salad. Sprinkle with additional cheese if desired.
Serves 6.
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