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Grilled Potato and BLT Salad

July 5, 2016





  • 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


  • 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



  • 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




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.



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



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.


From → Salad

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