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Bacon Blue Cheese Grilled Potato Salad

Servings 1 Quart


  • 1 1/2 lb. Large red potatoes
  • 1 1/4 C. Chunky blue cheese dressing divided
  • 1 tsp. Whole grain mustard
  • 1/2 C. Diced celery
  • 2 Tbsp. Sliced green onion
  • 4 Slices Bacon cooked and crumbled
  • 1/2 tsp. Freshly ground black pepper
  • 1 Tbsp. Chopped parsley


  1. Cover potatoes with water; bring to a boil.
  2. Cook potatoes until a knife can penetrate to center of potato (potatoes will cook further on the grill). Cool. Cut potatoes into ½-inch thick slices. Toss gently with ¼ cup chunky blue cheese dressing. Grill potato slices. Cool thoroughly; cut into chunks.
  3. Combine remaining 1 cup chunky blue cheese dressing, mustard, celery, green onion, bacon and black pepper in a bowl. Pour over potatoes and toss gently to combine. Sprinkle with parsley and chill.

Recipe Notes

Recipe courtesy of Ventura Foods.