Grilled Blue Cheese-and-Bacon Potato Salad
By á-2837
Filled with red onion, blue cheese, bacon, and a sweet-tangy dressing, this reader recipe earned top honors at our test kitchen tastings. 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
Details
Preparation
Step 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. 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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