• 2 lbs unpeeled small red potatoes, halved (about 6 cups)
• 2 cloves garlic, minced
• 1/4 cup Italian dressing, divided
• 1/4 cup mayonnaise
• 1 T chopped rosemary
• 1 T chopped sage
• 1 T chopped basil
• 4 slices Irish rashers bacon, crisply cooked, drained and crumbled
• 4 green onions, thinly sliced (about 1/2 cup)

PREHEAT grill to medium-high heat. Place potatoes in 2-qt. cold water. Cover with lid. Cook on HIGH 12 min.; drain. Add garlic and 2 T of the dressing; toss to coat.

SPRAY large sheet of heavy-duty foil with cooking spray. Spoon potato mixture onto center of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining 2 T dressing in large bowl. Add potatoes, bacon, herbs and onions; toss lightly. Serve warm.

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