My mom grilled up this potato salad a few weeks ago for Memorial Day to complement my dad’s famous ribs.  Thank goodness for the distraction of the pool (and beer) or we would have been sneaking spoonfuls of this stuff all afternoon. 

You just really can’t go wrong with blue cheese and bacon.  I mean, I’m sure my scale would disagree, but I try not to focus on calories during a holiday meal.  I focus instead on the word “grilled” because anything that’s grilled is good for you! 

Since the Fourth of July is coming up this weekend, what better excuse do you need to whip up this delicious grilled potato salad?!  Or if want to eat this tonight, but you need a holiday in order to indulge, go right ahead because today is National Tapioca Day.  Good enough for me! 

Grilled Blue Cheese & Bacon Potato Salad
Southern Living, May 2010

3 pounds small red potatoes
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup mayonnaise
1/4 fresh parsley, chopped
2 tablespoons dijon mustard
1 cup red onion, thinly sliced
4 ounces crumbled blue cheese
6 bacon slices, cooked and crumbled

Heat up the grill to 350 degrees to 400 degrees.  Wash and cut potatoes into quarters.  On a large piece of heavy-duty aluminum foil (or two pieces of regular), place potatoes in a single layer, allowing room at the sides to fold up foil.  Drizzle with olive oil, sprinkle with salt and pepper, and gently fold in all four sides of the foil and crimp in the center to make a large packet.

Place foil packet on grill and close lid.  Cook for 15 minutes and then gently open the packet and stir potatoes.  Close the foil up once more and continue to grill for another 15 minutes.  Carefully remove from grill, open packet, and allow potatoes to cool for a few minutes.

While potatoes are cooling, whisk together mayo, parsley, and mustard in a large bowl.  Gently add the potatoes and and toss to coat.  Stir in onion, blue cheese, and crisp bacon crumbles.  Best served warm.

Serves six.

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