Grilled Red Potato Salad with Blue Cheese and Bacon |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Grilling potatoes is an all too rare means of preparing America's most popular vegetable. And nothing says summer like grilling and potato salad. The blue cheese and bacon give a unique twist on the traditional side dish. âLindsay Sprunk, Noblesville, Indiana Ingredients:
3 pounds small red potatoes, quartered |
1 small red onion, thinly sliced |
2 tablespoons olive oil |
1 teaspoon kosher salt |
1 teaspoon pepper |
1 cup mayonnaise |
1/4 cup minced chives |
1/4 cup white balsamic vinegar |
2 teaspoons sugar |
2 teaspoons dijon mustard |
1 cup (4 ounces) crumbled blue cheese |
6 bacon strips, cooked and crumbled |
Directions:
1. In a large bowl, toss the potatoes, onion, oil, salt and pepper. Divide mixture between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly.
2. Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape. Transfer potato mixture to a large bowl.
3. In a small bowl, combine the mayonnaise, chives, vinegar, sugar and mustard; pour over potatoes and toss to coat. Sprinkle with blue cheese and bacon. Yield: 9 servings.
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