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

By á-46177

Potato Salad
Southern Living MAY 2010
Yield: Makes 6 servings
Prep time:30 Minutes
Other:35 Minutes

Ingredients

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

Step 1

Preparation
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.