Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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:
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.
4. *Balsamic vinegar may be substituted but will darken the color of the dressing.
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