Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad

Photo: Jennifer Davick; Styling: Missie Neville Crawford

Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor–plus it makes cleanup a breeze.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Other: 35 Minutes


Ingredients

  • 3 pounds baby red potatoes, cut in half
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh parsley
  • 1/4 cup white balsamic vinegar*
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 1 cup thinly sliced red onion
  • 4 ounces crumbled blue cheese
  • 6 bacon slices, cooked and crumbled

Preparation

  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
  2. 2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
  3. 3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.
  4. *Balsamic vinegar may be substituted but will darken the color of the dressing.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy