Grilled Red Potato Salad With Blue Cheese And Bacon Recipes

BIG DADDY'S GRILLED BLUE CHEESE-AND-BACON POTATO SALAD

Steps:

• Preheat grill to 350° to 400° (medium-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 mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.
• *Balsamic vinegar may be substituted but will darken the color of the dressing.

GRILLED POTATO SALAD

Steps:

• Preheat the grill.
• Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat.
• Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart.
• In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.
• In a small saute pan, cook the bacon until crisp. Then set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil.
• In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the parsley, green onions and salt and pepper to taste, and whisk to blend.

GRILLED RED POTATO SALAD WITH BLUE CHEESE BACON DRESSING

Steps:

• Preheat Grill.
• Cook new potatoes in boiling water until almost done but still firm; drain and cut in halves; let cool for a few minutes.
• Gently toss potatoes with 1/4 cup olive oil; season with salt & pepper.
• Grill potatoes cut side down(approximately 3 minutes); turn and grill another 3 minutes.
• Place potatoes in large bowl; set aside.
• 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).
• Add the onion to the skillet and cook until soft (approximately 5 minutes).
• Add 1/4 cup olive oil, vinegar and sugar and cook until sugar dissolves.
• Pour onion mixture over the potatoes; add crumbled bacon and parsley and gently toss.
• Adjust seasonings; sprinkle with crumbled blue cheese.

RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES

Steps:

• Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
• Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
• Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.