Grilled red potatoes make up this salad with the tangy zip of a blue cheese Vinaigrette. The perfect grilled side!
Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper to taste. Grill cut side down for three minutes. Turn and continue grilling two to three minutes. Place in a large bowl.
Place a medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
Remoove all but two tablespoons of the bacon fat from the skillet. Add the onions and cook until soft, five or six minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine. Season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.
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|Serving Size: 1 Serving (347g)|
|Recipe Makes: 8|
|Calories from Fat: 232 (51%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 41.2mg||13 %|
|Sodium 622.8mg||21 %|
|Potassium 1209.8mg||32 %|
|Total Carbohydrate 44.2g||13 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 40g|
|Protein 13.1g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 458
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