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BLT Grilled Potato Salad

Scott Phillips

Servings: 6 as a side dish

If you like a BLT, you’ll love this salad, which includes all those components plus grilled potatoes and a tangy blue cheese dressing. Try it alongside a grilled steak or as a main course for fewer.


For the blue cheese dressing

  • 2 oz. blue cheese, crumbled (about 1/2 cup)
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 tsp. chopped fresh dill
  • 1 tsp. thinly sliced fresh chives
  • 1/2 tsp. red wine vinegar
  • Hot sauce, such as Tabasco
  • Kosher salt and freshly ground black pepper

For the vinaigrette

  • 1/2 cup white balsamic vinegar
  • 1/2 small shallot, minced
  • 1/2 tsp. Dijon mustard
  • 2/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the salad

  • 2 lb. fingerling or other small potatoes, halved lengthwise
  • Kosher salt
  • 24 cherry tomatoes, halved
  • Freshly ground black pepper
  • 1 head iceberg lettuce, quartered and thinly sliced crosswise
  • 1/2 cup thinly sliced fresh basil
  • 6 oz. thick-sliced bacon, cooked until crisp and crumbled
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 480
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 25
  • Sodium (mg): 1000
  • Carbohydrates (g): 37
  • Fiber (g): 5
  • Sugar (g): 9
  • Protein (g): 11


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.


Rate or Review

Reviews (3 reviews)

  • pastatx | 07/07/2022

    I know this site is about to be gone forever.😤. I spend almost every day searching recipes on here and reading reviews. I just made this for the first time and it was AMAZING. I will put it into my fine cooking recipe binder and make it again and again. Why Meredith? There is such a loyal fan base that loves this magazine.

  • lobsterwoman | 08/14/2017

    This salad was a Hit with my family. I made the dressings and boiled the fingerling potatoes in the morning. Kept everything cold, then grilled the potatoes and assembled the salad right before dinner. Came together quickly. Beautiful salad with lots of delicious flavors. I loved the vinaigrette and the blue cheese dressing. So delicious! Will be making this again this summer.

  • JudithBriles | 07/02/2016

    I made this for a Dinner on the Deck party ... huge hit ... many said--this is a main course.

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