Grilled Potato Slaw

In large bowl, combine olive oil classics red wine vinaigrette dressing, potatoes, cabbage, onions, garlic and salt. Cover and marinate in refrigerator at least 30 minutes. Grease a 30 x 18-inch sheet of heavy-duty aluminum foil; top with potato mixture. Wrap foil loosely around potato mixture, making a packet approximately 12 x 12-inches; seal edges airtight with double fold. Grill OR on large baking sheet bake at 450`, 45 minutes or until potatoes are tender, shaking package occasionally. Carefully open foil and spoon into serving bowl; toss with parsley and pepper. Serve warm or at room temperature. Makes about 8 servings.