Grilled Blue Cheese-and-Bacon Potato Salad

Rating: 4 of 5

Ingredients:

• 3 lb. baby red potatoes, cut in half
• 2 Tbsp. olive oil
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 1/4 - 1 cup mayonnaise (Recipe calls for 1 cup, but I prefer a lot less mayo than a typical potato salad)
• 1/4 cup chopped fresh parsley
• 1/4 cup balsamic vinegar
• 1 tsp. sugar
• 2 tsp. Dijon mustard (I used Pale Ale and Honey Spice Mustard)
• 1 cup thinly sliced red onion
• 4 oz. crumbled blue cheese
• 6 peppered bacon slices, cooked and crumbled

Directions:

1. 
   Preheat grill to 350-400 deg. 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. I found it took the potatoes approximately 25 minutes on each side without a lid.
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.