Blue Cheese and Bacon Potato Salad


  • 3  pounds  baby red potatoes, cut in half
  • 2  tablespoons  olive oil
  • 1  teaspoon  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


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.

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