Saturday, May 4, 2013

Grilling Time (Side Dish) - Blue Cheese Potato Salad

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If you are going to have a BBQ, you have to have side dishes...

If you are going to have side dishes at a BBQ, you pretty much have to make some potato salad!  The perfect side dish.

It also has the advantage that the dish tastes best when it sits over night, giving plenty of time for all the spices and seasonings to mix together.  Grilling can get hectic trying to get all the hot dishes together at the same time, so having side dishes done in advance is a big advantage.

Two tips when making potato salad... Mix the wet ingredients with the potatoes while they are still warm.  Warm potatoes have pores that are open that allow the tastes to absorb into the potatoes instead of just coating them.

Also for this recipe, one tub of those blue cheese crumbles (instead of a block that almost always is better) is perfect for this.  Just the right amount of flavor.  Blue cheese is one of those cheeses that not everyone likes. But this "hint of Blue Cheese" always gets high marks.  Even from people who claim to not like Blue Cheese.

I served this as a side salad for my day on the grill which featured Grilled Curry Chicken thighs along with  some fantastic Pimiento Cheese Bacon Burgers and another side salad of Ramon Noodle Broccoli Slaw!

OK... Here's what I did...

Blue Cheese Potato Salad

  • 3 Pounds Red Potatoes, Quartered and sliced to bite size pieces
  • 4 Large Hard Cooked Eggs Shelled and chopped
  • 1 (8 OZ) Tub of Blue Cheese Crumbles
  • 1 Medium Vidalia Onion, Minced
  • 4 tsp Chives, chopped
  • 2 TBS Black pepper
  • 2 Cups Matonnaise
  • 3 TBS Yellow Mustard
  • Large Pinch Salt
Cooking Directions
  1. Cook the potatoes til just done.
  2. Combine all the other ingredients into your kitchenaid mixer and mix on low for about three minutes.
  3. While the potatoes are still warm, mix in about 1/4 of the potatoes. Move this to a serving bowl.
  4. Repeat with another fourth of the potatoes and a fourth of the wet ingredients. add this to the top of the first batch without mixing the two together. This way the potatoes remain their original size and do not turn mushy (like whipped potatoes).
  5. Repeat two more times.
  6. Cool in the refrigerator for at least three hours prior to serving, preferably over night..
  7. Serve Chilled and ENJOY!!!


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!


Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

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