It is finally May here in the South. And May usually means sunny days, warmer temps (humidity), flowers blooming…and barbecue’s! The smell of food cooking on a grill makes me SO happy. Charcoal Grills, Gas Grills, Big Green Eggs, Big Blue Eggs, Polka Dot Eggs…doesn’t matter to me what kind it is…as long as it’s grilled!!!
And now I have a confession to make. I can’t grill. Well…I can. Sometimes. Maybe. Confused yet? Yeah, me too.
To explain…I can grill vegetables and beef VERY, very well. And other things…let’s just put in the category of “needs work”. The recipes are always super delicious, though! It’s just that the EXECUTION needs some fine tuning. I have a terrible tendency to get distracted & then turn around to a massive flame of fire that gives new meaning to “char” grilled pork chops. And so luckily for you…this isn’t a post about grilled pork chops! But rather a roasted (or grilled) potato salad! One that I can honestly say I have perfected on the grill…AND in the oven. Because it’s just that good. But being able to grill this in the summer…yummmmmmm!!!!! I first found a similar recipe from Jeri Ryan in an issue of Food & Wine several years ago. And I’ve just made it my own over time with a ridiculous amount of compliments.
Now…just an FYI…I’ve made the post pics about roasting the potato salad since not everyone has a grill. But if you do…then grill it. It’s by far the best way to make this! I’ll explain those few MINOR differences in the recipe card. So here are the ingredients to start….
Oven Roasted:
First thing you will need to do is preheat your oven to 400 degrees. You’ll want to make sure to wash your potatoes really well and the slice them into bite size pieces. Keep them as close to the same size as possible so that they cook evenly. Next slice the onion into pieces, keeping these evenly sliced as well. Spread both on an aluminum foil wrapped sheet pan & mix with the oil, garlic powder, salt & pepper. Set Aside.
If you haven’t seen my post on how I cook bacon…then click HERE to see. Because this is your next step.I used Wright’s Applewood Smoked for this one. Once you have both of your sheet trays full of the bacon & potatoes…then put them in the oven to bake.
The bacon will be done first. I always put it on the top rack. Bake about 20 minutes so it will be a little crispy for texture. Drain well on paper towels, then chop into pieces. The potatoes should bake for about 30-35 minutes or until tender. You can broil the potatoes for the last 5 minutes to add a little “crispiness” to them if you want.
Blot the potatoes & onions with a paper towel just in case there is an excess oil you want to take off. In a bowl, toss together with the bacon and more salt & pepper to taste (if needed). Mix your sour cream, lemon, Duke’s mayo & blue cheese in a separate bowl so you can spoon in as little or as much as you need (I don’t like mine TOO saucy). Then fold into the potato mixture. Make sure to stir gently while the potatoes & onions are warm so they soak in all of that yummy flavor!
Top it with some sliced green onions, a little fresh grated parmesan cheese or parsley and serve warm or room temperature!
Make sure to leave me a comment below on what you think! Share with your friends on FB & Twitter, sign up for more updates via email at the bottom of the blog…and most importantly…ENJOY!!!
Roasted Potato & Onion Salad with Bacon & Blue Cheese
Adapted from Jeri Ryan, Food & Wine July 2006
3-4 lbs Baking Potatoes Chopped into Quarters
1-2 Large Red Onions, Chopped into Quarters
1 pkg Thick Cut Bacon (Preferably Wright’s Applewood Smoked)
1/4 c. Olive Oil
1 tsp Garlic Powder
1/2 c. Low-fat Sour Cream
1/2 c. Low-fat Duke’s Mayo
3-4 oz Low-fat Blue Cheese
Juice of Half a Lemon
Salt & Pepper to Taste
1. Preheat oven to 400 degrees.
2. Slice potatoes into pieces about 1/4″ thick. Keeping pieces as close to the same size as possible.
3. Slice red onion into pieces about 1/4″ wide. Keeping pieces as close to the same size as possible.
4. Spread potatoes & onion onto an aluminum foil lined sheet tray. Toss, just to coat, with the oil, garlic powder, salt & pepper.
5. Layer bacon on an aluminum foil lined sheet tray to roast at the same time as the potato mixture.
6. Place both in the oven. Bacon should roast for about 20 minutes or until crispy for texture. Drain well on paper towels then tear or chop into pieces.
7. Potatoes should cook for about 30-35 minutes until tender. Broil for the last 5 minutes if you want to add extra crispiness to the potatoes. Blot to remove any excess oil.
8. In a bowl, toss together the bacon, potatoes & onions.
9. In a separate bowl, mix the mayo, sour cream, lemon & blue cheese.
10. Fold in blue cheese sauce into the warm potato mixture. Use as little or as much as you like, not to over sauce the potatoes. Add in any salt or pepper to taste if needed.
11. Top with fresh parm, green onions or parsley. Serve warm or at room temperature.
Grilled Potato & Onion Salad with Bacon & Blue Cheese
Adapted from Jeri Ryan, Food & Wine July 2006
3-4 lbs Baking Potatoes Chopped into Quarters
1-2 Large Red Onions, Chopped into Quarters
1 pkg Thick Cut Bacon (Preferably Wright’s Applewood Smoked)
1/4 c. Olive Oil
1 tsp Garlic Powder
1/2 c. Low-fat Sour Cream
1/2 c. Low-fat Duke’s Mayo
3-4 oz Low-fat Blue Cheese
Juice of Half a Lemon
Salt & Pepper to Taste
1. Preheat oven to 400 degrees. Preheat grill to med-high heat.
2. Slice potatoes into pieces about 1/4″ to 1/2″ thick.
3. Bring potatoes to a boil in a salted pot of water. Once boiling, cook for about 5 minutes until starting to become tender. Then drain.
4. Slice Red Onion into pieces about 1/2″ wide.
5. Layer bacon on an aluminum foil lined sheet tray to roast.
6. Bacon should roast for about 20 minutes or until crispy for texture while the potatoes are cooking. Drain well on paper towels then tear or chop into pieces.
7. Toss, just to coat, the potatoes & onions together with the oil, garlic powder, salt & pepper. Grill either directly on the grates or using a grill pan. Just make sure you are able to get the “char” & smoke flavor on both the potatoes & onions.
8. Grill until potatoes & onions are charred & tender (5-7 minutes).
9. In a large bowl, toss together the bacon, potatoes & onions.
10. In a separate bowl, mix the mayo, sour cream, lemon & blue cheese.
11. Fold in blue cheese sauce into the warm potato mixture. Use as little or as much as you like, not to over sauce the potatoes. Add any salt or pepper to taste if needed.
12. Top with fresh parm, green onions or parsley. Serve warm or at room temperature.
Simple Southern Living 