Food and Recipes Recipes Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad 5.0 (2) 2 Reviews Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor–plus it makes cleanup a breeze. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo: Jennifer Davick; Styling: Missie Neville Crawford Prep Time: 30 mins Additional Time: 35 mins Total Time: 1 hrs 5 mins Yield: 6 servings Ingredients 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 Directions 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. 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. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon. *Balsamic vinegar may be substituted but will darken the color of the dressing. Rate it Print