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Categories:
new potatoes olive oil salt hickory smoked bacon red onion white wine vinegar sugar flat leaf parsley crumbled Maytag Blue cheese
Viewed: 66 - Published at: 4 years agoIngredients
- 4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
- 1/4 cup olive oil, plus 1/4 cup
- Salt and freshly ground black
- 3/4 pound hickory smoked bacon
- 1 large red onion, finely sliced
- 1/4 cup plus 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 cup crumbled Maytag blue cheese
Method
- Preheat grill.
- Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste.
- Grill cut side down for 3 minutes.
- Turn over and continue grilling 2 to 3 minutes.
- Place in a large bowl.
- Place medium skillet on the side burner or the grill and heat until almost smoking.
- Add the bacon and cook until golden brown and crisp.
- Remove to a plate lined with paper towels.
- Let cool and crumble.
- Remove all but 2 tablespoons of the bacon fat from the pan.
- Add the onions and cook until soft, 5 to 6 minutes.
- Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved.
- Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper.
- Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.
