Hot Grilled Potato Salad

Barb cranked this one out one summer evening when we were looking for a new way to make potatoes. It became an instant favorite and I forced her to write it down.

2-3 LBS Raw baking potatoes, peeled and cubed
1 Medium onion, chopped (we use Vidalia or similar)
2-3 Celery Stalks, chopped
2-3 Slices of uncooked bacon, cut into small peices
Salt
Pepper
Herb-flavored vinegar
1 Tsp Dry mustard
1 cup Shelled pecans
1 Tbl Butter
Cayenne Pepper

Season the potatoes with salt, pepper and dry mustard and combine with the celery and onion. Season the mixture with some herb-flavored vinegar. Toss to combine evenly. Place mixture in a foil pan suitable for use on the grill. Pour enough vegetable or chicken stock in the pan to "steam" the vegetables and prevent sticking. Cover with foil and poke holes in the top. Place on grill for 30-45 minutes, checking after 20 minutes for liquid and to stir. Remove from grill when potatoes are tender. In the meantime, melt butter in a saute pan and heat the pecans. Season the pecans with cayenne pepper. Top the potato salad with these "crisped" pecans just before serving.