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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

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

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This recipe for Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad is from The Claywell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. Baby Red Potatoes, cut in half
2 tbsp. Olive Oil
1 tsp. Salt
1 tsp. Ground Pepper
1 Cup Mayo
1/4 Cup Fresh Parsley, chopped
1/4 Cup White Balsamic Vinegar
2 tsp. Sugar
2 tsp. Dijon Mustard
1 Cup Red Onion, thinly sliced
4 oz. Blue Cheese, crumbled
6 Bacon Slices, cooked and crumbled
Directions:
Directions:
Preheat grill to 350º to 400º (med-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.
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.
Whisk together mayo and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

Note: Balsamic vinegar may be substituted but will darken the color of the dressing.

 

 

 

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