This was wonderful. My suggestion for anyone making the salad for the first time would be to cut back on the blue cheese and then check for taste. More cheese can always be added later, but for many folks too much might be overwhelming. I followed the grilling steps for the potatoes, but divided them into smaller foil packets and baked them in a 400 degree oven. I then turned off the oven, opened the packets, and left them there while finishing dinner. Served the salad warm with grilled polish sausage.
Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad
Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor–plus it makes cleanup a breeze.
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Other: 35 Minutes
- 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
- 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. 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. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.
- *Balsamic vinegar may be substituted but will darken the color of the dressing.
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