Grilled Blue Cheese and Bacon Potato Salad

INGREDIENTS

3 pounds baby red potatoes, cut in half

2 tablespoons olive oil

1 teaspoon of salt

1 teaspoon freshly ground pepper

1 cup mayonnaise

1/4 cup chopped fresh parsley

1/4 cup white balsamic vinegar

2 teaspoons sugar

2 teaspoons dijon mustard

1 cup thinly sliced red onion

4 ounces crumbled blue cheese

6 bacon slices, cooked and crumbled

 

PREPARATION

1.  Preheat grill to 350 degrees to 400 degree heat. 

2. Place potatoes in a single layer in the center of a large piece of heavy duty aluminum foil. 

3. Drizzle with olive oil and sprinkle with salt and pepper. 

4. Lift sides of foil over potatoes; double fold top and side edges to seal, making 1 large packet.

5. 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.

6. Whisk together mayonnaise and next 4 ingredients in a large bowl. 

7. 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.