Grilled Red Potato Salad With Bacon-Blue Cheese Vinaigrette

1. 1

   1. Preheat grill.

2. 2

   2. On stove, cook bacon until crisp. Remove to a plate lined with paper towels. Let cool & crumble.

3. 3

   3. Cook potatoes on stove in boiling water until almost tender.

4. 4

   4. Toss potatoes with olive oil & season with salt & pepper to taste.

5. 5

   5. Grill potatoes cut side down for 3 minutes. Turn over & continue grilling for 2-3 minutes. Place in a large bowl.

6. 6

   6. While potatoes are cooking, remove all but 2 tbl of bacon fat from the pan. Add the onions & cook until soft, 5-6 minutes.

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   7. Add 1/4 cup olive oil, vinegar & sugar and cook until sugar is dissolved.

8. 8

   8. Pour the onion mixture over the potatoes, add the crumbled bacon & parsley & toss to combine, season with salt & lots of black pepper.

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   9. Sprinkle with the crumbled blue cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.