12500 Steiner Road
Plymouth, CA 95669

Tel. (209) 245-6307



Grilled Potato Salad with Bacon & Blue Cheese and Zinfandel

Potato Salad with Bacon and Blue Cheese


3 pounds baby red potatoes, cut in half
2 t olive oil
1 t freshly ground pepper and dash of salt
1 c light mayonnaise
1/4 c chopped fresh parsley
1/4 c balsamic vinegar
2 t sugar
2 t Dijon mustard
1 c thinly sliced red onion
4 oz crumbled blue cheese
6 bacon slices, cooked and crumbled


Preheat grill to 375° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 10 minutes. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon and serve.

Enjoy with Iron Hub Zinfandel wines.

Serves 6-8.