April 23, 2013
Summer is right around the corner and with that comes the parties and picnics and family get-togethers. And of course you always have to have that proverbial dish to pass. Most people bring a potato salad. I have to say I never did because I just didn’t like potato salad. Potatoes and mayonnaise….not what I would call an appetizing combination.
Now I have to eat my words…or potato salad in this case. I’ve had this recipe for such a long time, I want to be honest and tell you I don’t really remember where I copied it from. Perhaps it was from a Southern Living magazine? I know it sounded good at the time which is probably why I wrote it down in the first place, but it was potato salad and therefore, it was filed and forgotten. I have since pulled it out and made it several times and wondered, how is it I never liked potato salad?!
This salad has an amazing punch of flavor. You know the potatoes are there, they enhance the salad. And yet, they hang back and it’s okay they aren’t the only star in the dish. They share the limelight, and they’re fine with it. Every bite seems to taste a bit of savory, tangy, crunch and creamy. It’s made a potato salad believer out of me.
So bring on the picnics and the family get-together. I have the proverbial pass the dish potato salad that will be the star of the party.
Potato Salad with Blue Cheese and Bacon
- 3 pounds baby red potatoes or fingerling potatoes, cut i half
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup mayonnaise
- 1/4 cup fresh parsley, chopped
- 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 (I use an Applewood thick sliced bacon)
1. Preheat grill to 350 to 400 degrees. (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 the potatoes, double fold top and side edges to seal.
2. Grill potatoes in foil packet, covered with grill lid, 15 minutes 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.