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Barbecue, Sides | |
| 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 (regular can be used but it will change the dressing color) 2 teaspoons sugar 2 teaspoons Dijon mustard 1 cup thinly sliced red onion 4 ounces crumbled blue cheese 6 bacon slices, cooked and crumbled | |
| Step 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. Step 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. Step 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. | |
Unrated | |
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