Preheat your grill to a medium heat.

Now lay tinfoil on the counter. Here's my trick so things leak less. Do two long pieces in one direction, (overlap them slightly) then two long pieces the other way, so they make a t shape or a cross if you will. Use enough to fold over and then roll the ends multiple times for a good seal. Now spray the tinfoil generously with non stick spray. This will help a lot.

Add your potatoes in the middle, you can stack them if you like, but the more you pop in the longer it takes to cook.

Add the onions.

Add hard butter, no need to soften it.

Add the salad dressing.

Add a nice drizzle of olive oil. I like the flavour it adds, having both butter and a hit of olive oil gives it a rich flavour in my opinion.

Add salt and pepper.

Now take the first two sides and fold them up, I roll the ends so nothing leaks. (I will make a video for this once I can find time to figure out how to edit video, soon I hope)

Now take the second two sides and fold them over, and roll the ends tight.

It should now resemble a tight little tinfoil box.

Place that on the grill over medium heat. If using lower rack (rack directly over the heat) cook for 15 to 20 minutes on each side. Be incredibly careful turning it because if you pierce the tinfoil it will leak liquid and cause flare ups. I use a really large, wide spatula when it comes to flipping tinfoil packs.

If you use the top rack, (I have one that sits well above the bottom, and use it for things I want to cook slower, or for thin pieces of meat) you need to cook them for about 25 to 30 minutes on each side.

Remove carefully. Take inside. Pierce the tinfoil and let the steam escape before opening. Very important.

Now you can scoop them out into a bowl.

Serve with a big old I love grilled potatoes smile!