Grilled Potato Salad with Pancetta and Blue Cheese
2 pounds small new potatoes (red and yellow), scrubbed and cut in quarters
2 tablespoons salt
¼ cup extra virgin olive oil
Salt and pepper
4 to 5 slices thinly sliced pancetta
3 tablespoons cider vinegar
3 tablespoons Treasure Cave® Crumbled Blue Cheese
2 tablespoons shallot, minced
1 tablespoon honey mustard
1 tablespoon fresh parsley, finely chopped
1 tablespoon extra virgin olive oil
Treasure Cave® Crumbled Blue Cheese for garnish
Cover potatoes with water in a medium saucepan. Add 2 tablespoons of salt. Bring to a boil, reduce heat and simmer until tender, about 8 minutes. Drain potatoes, let cool and slice in half.
In a large bowl, toss the potatoes with 1/4 cup of the oil and season with salt and pepper. Heat a grill to medium heat. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn over and grill for about another 4 minutes. Remove from heat and transfer to a bowl.
Cook pancetta in a 10-inch heavy skillet over moderate heat until crispy. Let cool and crumble.
In a medium bowl, whisk together the vinegar, blue cheese, shallot, mustard and parsley. Gradually whisk in the oil until blended. Pour the mixture over the hot potatoes. Add the pancetta and toss to combine. Garnish with more crumbled blue cheese.