This salad is one of my new favorites and a great stand-in for traditional potato salad. It is really the best potato salad recipe that I have found in a long time.
I was low on mayonnaise and was too lazy to make some. Besides, I don’t like a recipe swimming in dressing, especially when the potatoes had such a great flavor coming right off the smoker.
Always use high quality, local ingredients in your dishes. In this case, the Organic Becker Lane bacon was a real compliment to the smoky flavor of the potatoes. In fact, it was the flavor.
Topped with a little blue cheese, this recipe will be a favorite side for Sunday BBQ’s this summer.
3 pounds baby red potatoes, cut in half
2 Tbsp Olive Oil
1 Cup Mayonnaise
¼ Cup White Balsamic Vinegar
2 tsp sugar
2 tsp Dijon mustard
½ red onion, thinly sliced
Blue Cheese, crumbled
6-8 slices bacon, cooked and crumbled
Preheat grill to medium-high heat.
Put the potatoes in a single layer in center of a large piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Bring foil up and seal the edges making a large packet.
Grill potatoes at least 30 minutes on each side. Remove packet. Open packet and let potatoes cool 10 minutes.
Whisk together ingredients for the dressing. Add dressing to potatoes (I used just half) tossing gently to coat.
Stir in onion, blue cheese, and bacon.