![Big Daddy’s Grilled Blue Cheese and Bacon Potato Salad](https://cdn.statically.io/img/www.southernliving.com/thmb/MM2FULrEEVGA788bCmA_yR8Vol8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/fo_976095db17eea82d_spcms_0_0_0-2000-64c084aeeeb44f35ba52d54b26b408f6.jpg)
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
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3 pounds baby red potatoes, cut in half
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2 tablespoons olive oil
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1 teaspoon salt
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1 teaspoon freshly ground pepper
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1 cup mayonnaise
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1/4 cup chopped fresh parsley
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1/4 cup white balsamic vinegar*
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2 teaspoons sugar
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2 teaspoons Dijon mustard
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1 cup thinly sliced red onion
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4 ounces crumbled blue cheese
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6 bacon slices, cooked and crumbled
Directions
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Prepare grill:
Preheat grill to 350°F to 400°F (medium-high) heat.
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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.
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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.
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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.