Top Brass Grilled Red Potato Salad
|Red potatoes||4 Pound, halved (California Fresh Top Brass, scrubbed and cooked until tender, drained)|
|Olive oil||1⁄2 Cup (8 tbs) (divided)|
|Red onion||1 Large, thinly sliced|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Blue cheese||1 Cup (16 tbs), crumbled|
1. Preheat grill.
2. Toss potatoes in a bowl with1/4 cup olive oil and salt and pepper to taste. Grill potatoes for 3 minutes on each side; set aside.
3. Cook bacon in a skillet until browned and crisp. Remove from the pan, cool and then crumble.
4. Remove all but 2 tablespoons of bacon fat from the pan. Add onions and cook over medium heat until soft, 5-6 minutes.Stir in 1/4 cup olive oil, vinegar and sugar; cook until sugar is dissolved.
5. Place potatoes in a large bowl. Pour onions over potatoes; add bacon, parsley, and salt and pepper to taste.Toss to mix. Sprinkle with crumbled blue cheese.