GRILLED POTATO and ONION SALAD with BLUE CHEESE and BACON

GRILLED POTATO and ONION SALAD with BLUE CHEESE and BACON


1 lb. meaty bacon
3 red onions. Sliced ½-inch thick
¼ cup extra-virgin olive oil
Kosher salt and pepper
3-1/2 lbs. small new potatoes, (about 1-inch in diameter) scrubbed
½ cup mayonnaise
½ lb. blue cheese, such as Gorgonzola, Roquefort, or Maytag blue, crumbled


Preheat the oven to 400^. Spread the bacon slices in a single layer on a baking sheet. Bake until they are brown and crisp, about 15 minutes. Transfer the bacon slices to a paper towel, lined plates to drain. Crumble into ½-inch pieces.

Light a grill. In a large bowl, toss the red onion slices with1 tablespoon of the olive oil. Season with salt and pepper. Grill the onions over moderately high heat, turning once, until lightly charred and tender, about 5 minutes. Cut the grilled onions into 1/2-inch pieces.

In a large pot of boiling water bring the potatoes to a boil. Simmer until they are beginning to get tender, about 5 minutes. Drain the potatoes and cut them in half. In a large bowl, toss the potatoes with the remaining 3 Tbsp. of olive oil and season with salt and pepper. Grill the potatoes over moderately high heat, turning once until they are tender and browned, about 5 minutes.

In a large bowl, mix the mayonnaise with the blue cheese. Add the bacon, onions and potatoes and toss to coat. Transfer the salad to a clean bowl and serve.


Yield: 12 servings.