Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad


Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor–plus it makes cleanup a breeze.

Big Daddy’s Grilled Blue Cheese and Bacon Potato Salad
Photo: Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep Time:
30 mins
Additional Time:
35 mins
Total Time:
1 hrs 5 mins
6 servings


  • 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.

  4. *Balsamic vinegar may be substituted but will darken the color of the dressing.

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