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

5.0
(2)
2 Reviews

When you want a big hit for your party, but you want bigger flavors.

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Published on June 21, 2023
Big Daddy’s Grilled Blue Cheese and Bacon Potato Salad
Photo: Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep Time:
30 mins
Additional Time:
35 mins
Total Time:
1 hr 5 mins
Servings:
6

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. Prepare grill:

    Preheat grill to 350°F to 400°F (medium-high) heat.

  2. Prepare potatoes:

    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.

  3. Grill potatoes:

    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.

  4. Make potato salad dressing:

    Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

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