Grilled Red Potato Salad With Blue Cheese Bacon Dressing |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a delicious recipe that tastes best if done on the outside grill (but is easily adaptable to the oven and stovetop). It was inspired by a similar recipe of Bobby Flays which I tweaked. Goes great with your favorite outdoor cookout! Ingredients:
4 lbs new potatoes |
1/2 cup extra virgin olive oil (divided) |
1 lb smoked bacon |
1 large vidalia onion (or other sweet onion) |
1/4 cup red wine vinegar, plus |
2 tablespoons red wine vinegar |
1 tablespoon sugar |
1/4 cup flat leaf parsley, coarsely chopped |
1 cup blue cheese, crumbled |
salt and pepper (to taste) |
Directions:
1. Preheat Grill.
2. Cook new potatoes in boiling water until almost done but still firm; drain and cut in halves; let cool for a few minutes.
3. Gently toss potatoes with 1/4 cup olive oil; season with salt & pepper.
4. Grill potatoes cut side down(approximately 3 minutes); turn and grill another 3 minutes.
5. Place potatoes in large bowl; set aside.
6. Place a large iron skillet on the grill; add the bacon and cook until done and crisp; remove bacon from skillet and drain on paper towels.When cool, crumble bacon. (Reserve 2 Tablespoons bacon grease in skillet).
7. Add the onion to the skillet and cook until soft (approximately 5 minutes).
8. Add 1/4 cup olive oil, vinegar and sugar and cook until sugar dissolves.
9. Pour onion mixture over the potatoes; add crumbled bacon and parsley and gently toss.
10. Adjust seasonings; sprinkle with crumbled blue cheese.
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