Big Daddys Grilled Blue Cheese And Bacon Potato Salad Recipe 395

BIG DADDY'S GRILLED BLUE CHEESE-AND-BACON POTATO SALAD RECIPE - (3.9/5)

Steps:

• Preparation 1. 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. 2. 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. 3. 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.

BIG DADDY POTATO SALAD

Steps:

• Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool.
• In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture.

BACON BLUE CHEESE POTATO SALAD

Steps:

• Boil potatoes until tender.
• Cook bacon until crisp, and cut into one inch pieces.
• In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
• Fold in green onions, cheese, potatoes and bacon.
• Can be served immediately or refrigerate until ready to serve.

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE

Steps:

• Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
• Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
• Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.