Grilled Potato and BLT Salad

Ingredients

BLUE CHEESE DRESSING

• 2 oz. blue cheese, crumbled (about 1/2 cup)
• 1/4 cup sour cream
• 1/4 cup buttermilk
• I tsp chopped fresh dill
• I tsp thinly sliced fresh chives
• 1/2 tsp red wine vinegar
• Hot sauce, such as Tabasco
• Kosher salt
• Freshly ground black pepper

VINAIGRETTE

• 1/2 cup balsamic vinegar
• 1/2 small shallot, minced
• 1/2 tsp Dijon mustard
• 2/3 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

SALAD

• 2 lb. fingerling or other small potatoes, halved lengthwise
• Kosher salt
• 24 cherry tomatoes, halved
• Freshly ground black pepper
• 1 head iceberg lettuce, quartered and thinly sliced crosswise
• 1/2 cup thinly sliced fresh basil
• 6 oz. thick sliced bacon, cooked until crisp and crumbled
• 2 T coarsely chopped fresh flat-leaf parsley

Directions

DRESSING

In a medium bowl, whisk the blue cheese, sour cream, buttermilk, dill, chives, vinegar, and a dash of hot sauce.  Season to taste with salt and pepper and more hot sauce.

VINAIGRETTE

In a medium bowl, whisk the vinegar, shallot, and mustard.  Slowly whisk in the oil.  Season to taste with salt and pepper.

SALAD

Put the potatoes and 2 T. salt in a 4-quart saucepan and add enough water to cover by 1 inch.  Bring to a boil over medium-high heat, and cook for 3 minutes; the potatoes will still be a little hard in the center.  Drain in a large colander and rinse with cold water until cool.

Spread on a rimmed baking sheet to continue cooling and drying until you’re ready to grill;  they can sit up to 2 hours at room temperature or up to 8 hours covered in the refrigerator.

Toss the cherry tomatoes with 1/4 cup of the vinaigrette, 3/4 t. salt and 1/2 t. pepper.

Prepare a medium-high (400F-475F) gas or charcoal grill fire.  Toss the potatoes on the baking sheet with 1/4 c. of the vinaigrette, 1 1/2 t. salt and 1/2 t. pepper.  Grill the potatoes, flipping once, until tender and nicely marked, about 3 minutes per side.

In a large bowl.  Toss the lettuce with the basil.  Drizzle about 1/2 cup of the vinaigrette.  Top the potatoes with tomatoes, drizzle with the blue cheese dressing, sprinkle with the bacon and parsley and serve with any remaining vinaigrette on the side.