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

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

Photo by Tammy S.
Adapted from southernliving.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from southernliving.com

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

Directions

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.

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