Grilling offers a fabulous way to make super simple salads while keeping the heat out of the house. Warm grilled potatoes and onions begin to melt the creamy blue cheese which mixes with the olive oil and creates its own sauce … ah it’s scrumptious! You won’t be able to stop eating it. Put on your flip flops, celebrate the return of warm weather and master your salad-grilling skills. Now that’s a reason to be fat and happy!
Grilled Blue Cheese and Bacon Potato Salad
- 10 mini or 5 small red potatoes
- 4 cloves of garlic
- 1/2 of a medium sized red onion
- 4 slices of smoky or peppery bacon
- 4 celery stalks, chopped large
- 1/2 cup of creamy blue cheese (I’ve also made this with a smoky Gouda cheese which yielded superb results as well)
- Olive Oil
- Fresh black pepper and salt
Scrub the potatoes, cut in half and toss in a bowl with 2 – 4Tbls olive oil and fresh ground pepper. Thread the potatoes on kabob skewers for easier handling on the grill. Add the garlic cloves on the skewers too. Place the skewers on the grill, cut side down, on the upper grate (if you have one). Turn them once during cooking until just cooked through. You want a firm cooked potato rather than a mushy one.
Coat the red onion in the remaining olive oil, try to keep the onion together. Place this on the grill. Only grill for about 5 minutes to keep the onion crisp-tender, avoid overcooking.
Cook the bacon on the grill by folding a little pan out of tinfoil, folding the edges up will keep the bacon grease from dripping into the grill and causing flare ups. Cook the bacon until desired crispiness.
In the meantime, chop the celery into large pieces and place back in the olive oil bowl.
Remove the onion, chop, and add to the celery. Remove the bacon, let cool slightly, then chop or crumble into large pieces and add to the celery bowl. Sprinkle the cheese into the bowl. Dice up the garlic and add, as well.
Place the potatoes to the bowl directly after removing then from the grill. Add lots of fresh ground black pepper and a pinch of salt. Toss. Serve immediately.
Tips and Techniques: This salad is best when served warm. Plan the rest of your grilling around the potatoes. For a super tasty spread option, omit the potatoes and pulse the remaining ingredients together in a food processor.
Find more great recipies on Monique’s Blog at http://fatandhappyblog.blogspot.com/