Grilled Red Potato Salad With Bacon-Blue Cheese Vinaigrette

• 4 lbs red potatoes, scrubbed, cooked until almost tender, drained & sliced in half
• 1/4 cup olive oil
• Salt & pepper
• 3/4 lb. hickory smoked bacon
• 1 large red onion, finely sliced
• 1/4 cup plus 2 tbl white wine vinegar
• 1 tbl sugar
• 1/4 cup chopped italian parsley
• 1 cup crumbled blue cheese

1. 1. Preheat grill.
2. 2. On stove, cook bacon until crisp. Remove to a plate lined with paper towels. Let cool & crumble.
3. 3. Cook potatoes on stove in boiling water until almost tender.
4. 4. Toss potatoes with olive oil & season with salt & pepper to taste.
5. 5. Grill potatoes cut side down for 3 minutes. Turn over & continue grilling for 2-3 minutes. Place in a large bowl.
6. 6. While potatoes are cooking, remove all but 2 tbl of bacon fat from the pan. Add the onions & cook until soft, 5-6 minutes.
7. 7. Add 1/4 cup olive oil, vinegar & sugar and cook until sugar is dissolved.
8. 8. Pour the onion mixture over the potatoes, add the crumbled bacon & parsley & toss to combine, season with salt & lots of black pepper.
9. 9. Sprinkle with the crumbled blue cheese.

red potatoes, olive oil, salt, hickory smoked bacon, red onion, white wine vinegar, sugar, italian parsley, blue cheese

Taken from www.epicurious.com/recipes/member/views/grilled-red-potato-salad-with-bacon-blue-cheese-vinaigrette-50164767 (may not work)