Grilled Potato and Onion Salad with Blue Cheese and Bacon

1. 1

   Preheat the oven to 400.

2. 2

   Spread the bacon slices in a single layer on a baking sheet.

3. 3

   Bake until they are brown and crisp, about 15 minutes.

4. 4

   Transfer the bacon slices to paper towellined plates to drain.

5. 5

   Crumble into 1/2-inch pieces.

6. 6

   Light a grill.

7. 7

   In a large bowl, toss the red onion slices with 1 tablespoon of the olive oil.

8. 8

   Season with salt and pepper.

9. 9

   Grill the onions over moderately high heat, turning once, until lightly charred and tender, about 5 minutes.

10. 10

    Cut the grilled onions into 1/2-inch pieces.

11. 11

    In a large pot of salted cold water, bring the potatoes to a boil.

12. 12

    Simmer until they are beginning to get tender, about 5 minutes.

13. 13

    Drain the potatoes and cut them in half.

14. 14

    In a large bowl, toss the potatoes with the remaining 3 tablespoons of olive oil and season with salt and pepper.

15. 15

    Grill the potatoes over moderately high heat, turning once, until they are tender and browned, about 5 minutes.

16. 16

    In a large bowl, mix the mayonnaise with the blue cheese.

17. 17

    Add the bacon, onions and potatoes and toss to coat.

18. 18

    Transfer the salad to a clean bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.