BLT Grilled Potato Salad

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“People who love to eat are always the best people.” ~Julia Child

How spot-on was Julia with that one? My parents got me a framed picture of that quote and it hangs in my kitchen. Or what was my kitchen. As soon as that picture came down, my kitchen didn’t feel like my kitchen any longer. It continues to be a complete disaster, but it’s an on-time disaster!

In one breath I was complaining a bit about the contractors being at the house until well past 7pm on several occasions but Mr. Prevention quickly put that into perspective by asking me, “You want a finished kitchen, don’t you?” I do, I do indeed!

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Of course this is the same husband that has decided he wants to take “leftovers” every day. And by leftovers what I really mean is prepared food that kind co-workers have dropped off after the baby and in the midst of our kitchen remodel. So sweet of them, right?

And yet, my husband decides that he doesn’t want to buy lunch at work like he does 95% of the time. Nope. He wants to pack his lunch. In Tupperware that I’ll have to wash…in the laundry room sink. And of course the ladle or whatever else he needs to dirty in order to pack his lunch. Sigh. It’s probably not a battle worth fighting. But when we’re eating cereal for dinner some night, I’ll remind him of this. Obviously.

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If you have an in-tact kitchen and you’re a “best” person because you love food (clearly, you’re reading a food blog, right?)…you want to make this salad. I repeat, MAKE THIS SALAD.

Yes, it’s a little labor intensive…for a salad. I kind of expected that knowing the recipe came from Fine Cooking. But, it is just that…fine cooking. Delicious, finger-licking good food. It’s worth the calories and the sodium (mmm…bacon). So, hurry up! Before summer’s tomatoes are gone and your grill is covered for the winter. Maybe even double the recipe because if you keep the components separate, you will enjoy this for days on end. I know we sure did!

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BLT Grilled Potato Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 entree portions
 
Ingredients
Blue Cheese Dressing:
  • 2 oz (1/2 cup) blue cheese, crumbled
  • ¼ cup 2% plain Greek yogurt
  • ¼ cup low-fat buttermilk
  • 1 tsp fresh dill, chopped
  • 1 tsp fresh chives, thinly sliced
  • ½ tsp red wine vinegar
  • ½ tsp hot sauce, such as Tabasco
  • ¼ tsp Kosher salt and freshly ground black pepper, to taste
Vinaigrette:
  • ⅓ cup white balsamic vinegar
  • 1 small shallot, minced
  • 2 tsp Dijon mustard
  • ½ cup extra-virgin olive oil
  • ½ tsp Kosher salt and freshly ground black pepper, to taste
Salad:
  • 2 lbs fingerling potatoes, halved lengthwise
  • ½ tsp Kosher salt and freshly ground black pepper, to taste
  • 1 pint cherry tomatoes, halved
  • 1 head iceberg lettuce, quartered and thinly sliced crosswise
  • ½ cup fresh basil, chiffonade
  • 6 oz thick-sliced bacon, cooked and crumbled
Instructions
  1. To make the dressing, whisk together all of the ingredients in a medium bowl. Refrigerate until ready to use.
  2. To make the vinaigrette, whisk together the vinegar, shallow and mustard in a medium bowl. Slowly whisk in the oil. Add salt and pepper; whisk again and set aside.
  3. Bring a large saucepan filled with water to a rolling boil. Add the potatoes to a large sauce pan and cover with 1-2 inches of water. Place saucepan over high heat and bring to a boil; cook for 4-5 minutes; drain and rinse with cold water. Drain well and transfer to a lined baking sheet to cool and dry.
  4. Toss the cherry tomatoes with ¼ cup of the vinaigrette, salt and pepper; set aside.
  5. Prepare a medium-high (400 to 475 degrees F) gas or charcoal grill fire. Toss the potatoes on the baking sheet with ¼ cup of the vinaigrette, salt and pepper. Place potatoes cut side down and grill 3-4 minutes before flipping and cooking an additional 3-4 minutes.
  6. In a large bowl, toss the lettuce with the basil. Drizzle with about ½ cup of the vinaigrette. Top with the potatoes and tomatoes, drizzle with the blue cheese dressing, sprinkle with the bacon and serve with any remaining vinaigrette on the side.
Notes
Recipe ever so slightly adapted from Fine Cooking
Nutrition Information
Serving size: ⅕ recipe Calories: 508 Fat: 33.0 Carbohydrates: 45.0 Sugar: 11.2 Sodium: 982 Fiber: 4.5 Protein: 14.6 Cholesterol: 31
Be well,

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2 Comments

  1. Anastasia
    September 22, 2016 / 3:26 pm

    I do not understand the Tupperware in the laundry sink…is there no running water and soap at Mr Prevention’s workplace?

  2. October 20, 2016 / 3:18 pm

    I want to try this like – yesterday! The dressing sounds really good but I want to try it with Feta – I LOVE Feta. I can’t wait to try this, it looks so delicious 🙂

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