Ingredients

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

Preparation

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