Monday, May 28, 2007

Red Potatoes Singin' the Blues

Wow, had this a second time (ie: leftovers from last night) - it gets better with age!! Just be sure to wrap it up well. I would suggest not putting cheese on until the last minute so it doesn't go all weird.. Yum!!!
This is a slightly modified version of Bobby Flay's Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette (I got the original recipe from Ashleighl on the Nest - thanks!! :) ) You can make this in advance - just don't add the parsley and cheese until the last minute. I served it with barbecued chicken but it would go well with sandwiches or anything off the grill.
***Breaking News Update!*** (lol, couldn't resist!)
Served these again for our dad's day BBQ... everyone LOVED them! My dad and father-in-law both have to watch their cholesterol intake so they had this salad sans cheese and said it was delicious! So, if you're not a blue cheese fan (or you're vegan), feel free to leave it out. You could even try this with a feta cheese... Needless to say, there were no leftovers the second time I made this!

This is probably enough to feed 4-6 people (depends on how much each person eats! There were only 2 of us and there are lots of leftovers! Yum!)

Blue Cheese Potato Salad
2 pounds red potatoes, scrubbed
1/8 cup + 1/8 cup (separated) olive oil
Salt and freshly ground black pepper
1/2 red onion, chopped finely
1/8 cup plus 1 tbsp. white wine vinegar (does not need to be separated)
1/2 tbsp. sugar
1/8 cup coarsely chopped fresh Italian parsley (the flat-leaf stuff)
1/2 cup crumbled blue cheese

1. Boil the potatoes for about 15-20 minutes until they are almost tender. Cut them in half.

2. Heat grill. Toss potatoes in 1/8 cup olive oil and sprinkle with salt and pepper. Grill the potatoes cut-side down for about 3 minutes (I put them on the lower grill level - the grill marks looked great!). Turn them over and grill for another 2-3 minutes. Cut the potatoes into bite-sized pieces. Transfer the potatoes to a large bowl and let them cool off.

3. Heat 1 tbsp. olive oil in a skillet. Add the onions and cook until soft. Add 1/8 cup olive oil, vinegar, and sugar. Cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the parsley and toss to combine. Season with salt and pepper to taste. Spoon the potato salad onto plates and sprinkle with blue cheese.

Original recipe from

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