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Bacon and blue cheese potato salad

A modern and unique twist on a classic potato salad, the depth of flavour from the Dijon and the blue cheese will make this recipe an instant hit at your next BBQ.
Prep Time 10 mins
Cook Time 20 mins
Course Dinner, Lunch, Side Dish


  • BBQ


  • 1.2 kgs baby red potatoes cut in half
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 cup mayonnaise
  • ΒΌ cup chopped fresh parsley
  • 2 tsp white sugar
  • 2 tsp Dijon mustard
  • 1 cup thinly sliced red onion
  • 120 g crumbled blue cheese
  • 6 bacon slices - cooked and crumbled


  • Preheat grill to medium-high heat.
  • Make a foil pouch for the potatoes and drizzle with olive oil and sprinkle with salt and pepper.
  • Cover the potatoes with the foil pouch and seal the top by folding foil over to create the pouch.
  • Grill the potatoes over a direct heat for 15 minutes on either side with the BBQ lid closed.
  • Once grilled, carefully open the packed and let potatoes rest and cool for 5 minutes.
  • Whisk together the mayonnaise, parsley, sugar, and mustard in a large bowl.
  • Adding the potatoes, tossing gently to coat.
  • Stir in the onion, blue cheese, and crumbled bacon pieces.
  • Serve as a side dish with your favourite protein.
Keyword BBQ, blue cheese, potato salad