News and Tribune


July 4, 2014

BBQ MY WAY: Grilled bacon and blue cheese potato salad

> SOUTHERN INDIANA — I regret that I waited till now for the subject of this week’s column. July 4th is upon us as I write this, but you won’t see the column till after the holiday. This potato salad would have been a great change for all of the July 4th picnics out there. Oh well, file it away. Better yet, give it a try this weekend.

This recipe can be executed on gas or charcoal, which always makes Tex, my neighbor, happy. He’s a tried and true gas grill guy, and anytime my column starts off with piling coals on one side of the grill for indirect heat, he stops by my house to complain on behalf of all gas grillers. And while this will work perfectly on gas, charcoal is always better, in my humble opinion. The potatoes we use are the thin skinned varieties, not the standard baking potato.

For this recipe, Liz and I shot and posted a video. You can view it at


2 1⁄2 to 3 pounds of small to medium red and/or yellow potatoes

3/4 cup mayonnaise

1/4 cup white wine vinegar

1/8 to 1⁄4 cup fresh chopped parsley

2 Tbs. dijon mustard

1 1/2 tsp. sugar

4 to 6 cooked bacon slices, crumbled

1/4 cup chopped onion

4 - 6 ounces blue cheese, crumbled

1 to 2 tsp of kosher salt, sprinkled on the raw potatoes

2 to 3 Tbs. olive oil

Set up the grill with indirect heat. Place the potatoes in a large bowl and drizzle with olive oil and sprinkle with kosher salt. Toss until all potatoes are covered. Place the potatoes on the grill opposite the fire source or charcoal, NOT directly over it. Place the lid on the grill and cook for 20 to 30 minutes or until a fork easily slides through the potatoes. Now, place the potatoes over the flame/coals and add some char marks. Turn frequently until you like the color and texture of the skin. Remove the potatoes and allow them to cool to room temperature.

In another bowl large enough to hold all the potatoes, preferable your serving bowl, place the mayo, vinegar, mustard and sugar. Whisk thoroughly till all lumps are gone. Add the onion, parsley, bacon and crumbled blue cheese and mix. You could also sprinkle on the parsley at the end so it is more visible. Now, halve or quarter the potatoes with a very sharp knife, the size depending on how you prefer bite size, and add to the bowl with the dressing. With a wooden spoon, gently fold the potatoes into the dressing until all potatoes are well coated. Serve immediately at room temperature or chill.

If you have friends or family members who like bacon and blue cheese, this recipe is a must try. We hope you and yours had a wonderful, reflective, fun and safe July 4th.

Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville by day and a BBQ enthusiast onnights and weekends. Liz is his wife. He is also a Kansas City Barbecue Society judge. You can contact Dave with your BBQ and grilling questions by emailing him at or at

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