Lukewarm potato salad with Stilton and bacon

Ingredients for 5 servings:

• 1 kg triplets
• oil
• 2 m.-large onion(s), red
• 35 g blue cheese (Blue Stilton)
• 100g bacon
• 125 g mayonnaise
• 20 g maple syrup
• 35 g mustard, medium hot
• 1 bunch parsley, flat
• 30 g balsamic vinegar, light
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple and extremely tasty, grilled, side dish, lukewarm

Wash the new potatoes, halve them, and lightly coat them with oil. Wrap the potatoes in aluminum foil; if you’re double the recipe, make two parcels. Grill the potatoes on the grill rack at 220-240°C (428-464°F) for 25 minutes, then turn the parcel over and grill for another 25 minutes. (You can also use the oven, but it might take a little longer). Fry the bacon slowly at a low temperature until crispy, let it cool slightly, and crumble it. Peel the onions and slice them into thin rings. Make a dressing from mayonnaise, white balsamic vinegar, maple syrup, and mustard, and season with salt and pepper. Wash, tear, and finely chop the parsley. Mix the hot potatoes with the onions and crumbled Blue Stilton, then let it cool slightly (any other blue cheese will do). Toss the lukewarm potatoes with the dressing, stir in the bacon crumbs and parsley, and sprinkle over the potatoes. Serve potato salad lukewarm. The blue cheese adds a wonderful flavor and isn’t overpowering. If you don’t like it, substitute it with a milder variety, such as Gorgonzola or mild Bavaria Blue. Don’t leave it out completely!