Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep Time
30 Mins
Other Time
35 Mins
Yield
Makes 6 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

*Balsamic vinegar may be substituted but will darken the color of the dressing.

Ratings & Reviews

llawrence1970's Review

tara31
July 06, 2014
OMG! Fabulous, hearty recipe! Loved the blue cheese twist in the salad. My favorite potato salad, and it has bacon!

frombuffalo's Review

MrsH0507
October 15, 2011
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.

Wowie!!

BillyWilliams
July 17, 2017
ING!! So good! Took a chance and made this for a dinner party with bbq ribs and bacon and chive biscuits. A huge hit! Added celery for some texture and fresh dill for a little pop. I cooked potatoes in oven (it broke right after) and it worked out very well. Will definitely make it again!

nikkiidog's Review

pelliew
July 24, 2011
I made this for a block party and the men went crazy over it, not so much the women. The potatoes took double the time to roast in the oven even though I cut them into small pieces and took the foil off the top after 30 minutes. Will definitely make again and I think adding hard-boiled eggs would make it even better. There was too much dressing for the amount of potatoes so I would not add it all at once next time. And, my husband, who never compliments my cooking, said this was the best he has ever tasted! Guess it is a keeper!

BillyWilliams's Review

chsupron
June 28, 2010
Have tried this a couple of times and it is always a hit. Incredible taste.

karenfar's Review

dragonflymak
July 01, 2013
I made half this recipe - really good! I used fingerling potatoes; didn't use all the dressing and added half the blue cheese called for. It could have used a little more cheese but I liked it as is.

tara31's Review

sullyolsen
July 10, 2010
I used fat-free mayo and soy bacon to lighten the recipe. Great grilled side dish!

pelliew's Review

karenfar
May 26, 2011
Fantastic salad, but potatoes are even better roasted in the oven in olive oil. They are crisper, and easier!

dragonflymak's Review

JulieBengt
July 04, 2010
This was wonderful. Creamy and rich with some crunch and a little bite from the blue cheese. It was a huge hit, will definitely make again!

Moblack39's Review

Gail
July 18, 2010
Delicious! You MUST love blue cheese to like it, but since I do it was a big hit. I've also roasted the potatoes to make it a little easier, and it was just the same. YUM