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Friday, July 1, 2016
Big Daddy's Grilled Blue Cheese Bacon Potato Salad
3 poundsbaby red potatoes, cut in half
2 tablespoonsolive oil
1 teaspoonfreshly ground pepper
1/4 cupchopped fresh parsley
1/4 cupwhite balsamic vinegar*
2 teaspoonsDijon mustard
1 cupthinly sliced red onion
4 ouncescrumbled blue cheese
6 bacon slices, cooked and crumbled
1. Preheat grill to 350° to 400° (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 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.
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.
*Balsamic vinegar may be substituted but will darken the color of the dressing