Grilled Red Potato Salad with Blue Cheese and Bacon Recipe

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Grilling potatoes is an all too rare means of preparing America's most popular vegetable. And nothing says summer like grilling and potato salad. The blue cheese and bacon give a unique twist on the traditional side dish. —Lindsay Sprunk, Noblesville, Indiana
TOTAL TIME: Prep: 20 min. Grill: 40 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Grill: 40 min.
MAKES: 9 servings


  • 3 pounds small red potatoes, quartered
  • 1 small red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 cup mayonnaise
  • 1/4 cup minced chives
  • 1/4 cup white balsamic vinegar
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 1 cup (4 ounces) crumbled blue cheese
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

3/4 cup: 402 calories, 29g fat (7g saturated fat), 25mg cholesterol, 687mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 8g protein.


  1. In a large bowl, toss the potatoes, onion, oil, salt and pepper. Divide mixture between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly.
  2. Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape. Transfer potato mixture to a large bowl.
  3. In a small bowl, combine the mayonnaise, chives, vinegar, sugar and mustard; pour over potatoes and toss to coat. Sprinkle with blue cheese and bacon. Yield: 9 servings.
Originally published as Grilled Red Potato Salad with Blue Cheese and Bacon in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p216

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