3 1/2 pounds small new potatoes (about 1 1/2 inches in diameter), scrubbed
1/2 cup mayonnaise
1/2 pound blue cheese, such as Gorgonzola, Roquefort or Maytag Blue, crumbled
Preheat the oven to 400°. Spread the bacon slices in
a single layer on a baking sheet. Bake until they
are brown and crisp, about 15 minutes. Transfer the
bacon slices to paper towel—lined plates to drain.
Crumble into 1/2-inch pieces.
Light a grill. In a large bowl, toss the red onion
slices with 1 tablespoon of the olive oil. Season
with salt and pepper. Grill the onions over
moderately high heat, turning once, until lightly
charred and tender, about 5 minutes. Cut the
grilled onions into 1/2-inch pieces.
In a large pot of salted cold water, bring the
potatoes to a boil. Simmer until they are
beginning to get tender, about 5 minutes. Drain
the potatoes and cut them in half. In a large
bowl, toss the potatoes with the remaining 3
tablespoons of olive oil and season with salt and
pepper. Grill the potatoes over moderately high
heat, turning once, until they are tender and
browned, about 5 minutes. In a large bowl, mix
the mayonnaise with the blue cheese. Add the
bacon, onions and potatoes and toss to coat.
Transfer the salad to a clean bowl and serve.
1. Regular bacon works fine too. I microwave the
bacon because 1) it comes out crispier, 2) it’s
easier and 3) it’s not as messy as baking or
2. For the onions, keep sections of sliced onion
together by sticking a wooden skewer through them,
kabob style. Coat the onion with olive oil using
a bbq brush or something, and then grill them.
This keeps them from falling apart on the grill
and falling into the grill.
3. Do ahead- You can cook the bacon, crumble and
set aside. You can grill the onions and set
aside. You can mix up the mayo mixture and set
aside. You can partially cook the potatoes and
set aside. Then, when it’s time to eat, all you
have to do is grill the potatoes until they’re hot
and done and toss everything together and serve!
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