Preparation

Make the dressing

• In a medium bowl, whisk the blue cheese, sour cream, buttermilk, dill, chives, vinegar, and a dash of hot sauce. Season to taste with salt and pepper and more hot sauce.

Make the vinaigrette

• In a medium bowl, whisk the vinegar, shallot, and mustard. Slowly whisk in the oil. Season to taste with salt and pepper.

Cook the potatoes and make the salad

• Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, and cook for 3 minutes; the potatoes will still be a little hard in the center. Drain in a large colander and rinse with cold water until cool.
• Spread on a rimmed baking sheet to continue cooling and drying until you’re ready to grill; they can sit for up to 2 hours at room temperature or up to 8 hours covered in the refrigerator.
• Toss the cherry tomatoes with 1/4 cup of the vinaigrette, 3/4 tsp. salt, and 1/2 tsp. pepper.
• Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Toss the potatoes on the baking sheet with 1/4 cup of the vinaigrette, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Grill the potatoes, flipping once, until tender and nicely marked, about 3 minutes per side.
• In a large bowl, toss the lettuce with the basil. Drizzle with about 1/2 cup of the vinaigrette. Top with the potatoes and tomatoes, drizzle with the blue cheese dressing, sprinkle with the bacon and parsley, and serve with any remaining vinaigrette on the side.