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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)
  Bacon 3⁄4 Pound
  Red onion 1 Large, thinly sliced
  White wine vinegar 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Fresh parsley 1⁄4 Cup (4 tbs), chopped
  Blue cheese 1 Cup (16 tbs), crumbled
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Side Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3416 Calories from Fat 1574

% Daily Value*

Total Fat 179 g276.1%

Saturated Fat 49 g244.9%

Trans Fat 0 g

Cholesterol 166.5 mg55.5%

Sodium 3514.7 mg146.4%

Total Carbohydrates 382 g127.4%

Dietary Fiber 33 g131.9%

Sugars 52.4 g

Protein 88 g176.3%

Vitamin A 40.8% Vitamin C 644%

Calcium 88.9% Iron 82.9%

*Based on a 2000 Calorie diet

Top Brass Grilled Red Potato Salad Recipe