I made this over the weekend. It was fantastic. Not a low cal salad but everyone who tried it loved it.

5 pounds red potatoes
olive oil
4 cloves crushed garlic
salt and pepper
1 large white onion diced and sauteed
1 pound bacon diced and fried till crispy
1 large bottle kens blue cheese dressing

toss the potatoes with the oil and garlic and salt and pepper, roast on a cookie sheet till soft. Mine took about 45 minutes at 350.
while they are roasting, saute the onion and fry the bacon. when the potatoes are warm mix all together and toss with the dressing.

YUMMMM!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

I had a recipe that I made that was very similar, but called for boiling, then grilling the potatoes, which was kind of a PITA to grill them. Cooking in the oven makes a lot more sense!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> Mine also called for crumbled blue cheese, and making a dressing to pour over all. This one again is much easier! I would use red onion though, as I love red onion, especially in this type of recipe! Think I will definitely try this version, next time we have someone over!

Carol...
I agree it is easier to do the oven, BUT your reciipe grilling the tatos... also YUMMMMM!!!
Grilling adds another flavor layer to the reciipe!
Deb makes eastern LI potatos (New Potatos, the little white ones) in foil packets with some butter, onions, green/yellow/red bell peppers, mushrooms & garlic and spices...
done on the grill that are Fantastic!

Grilling potatos gives them the carmelization that will make the potatos really sweet!
Crispy on the outside, soft and chewey on the inside!
(kinda like a Polar Bear eating an Igloo! LOL! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />)...

The recipe called for them to be boiled, then grilled, directly on the grill, for grillmarks. The problem was that I boiled them too long, I guess, as they fell apart on the gril, and made quite a mess.

This is probably a 'duh' question, but are the red potatoes eventually chopped or quartered before putting in the salad?
I can see roasting for a bit, then grilling them the last 10-15 minutes or so, especially if you have a main dish already on the BBQ.

Mine were small red potatoes that I quartered. I have to assume the recipe that kat posted would be similar.

AH... we just nuke them... until almost done...
another trick, if you overcook them, is to refirgerate them... (that way they won't fall apart)...
then grill them on high heat to get the carmalization...

OK. I still think I'll just try the oven-baked one first and see how it comes out..

I chopped the potatoes into bite size pieces before I roasted them. I think it would take longer to roast them whole and also the oil and garlic wouldn't get all over them.

The one I make is very similar, but instead of Bleu Cheese dressing, I use crumbled bleu cheese and make a white balsamic vinagrette to toss it all in. I use the bacon grease for the vinagrette. I also throw in scallions and chopped parsley. It is just sooooogoooood and sinful