This blue cheese potato salad with bacon is the perfect way to shake up the same ol' boring potluck assortment. Smoky bits of bacon, tender red potatoes, and pungent blue cheese crumbles are loaded into every bite of this easy recipe. Let's take classic potato salad to the next level!
While creamy chunks of blue cheese serve as the primary flavor agent to elevate this beyond a traditional potato salad, smoky bits of crispy bacon carry its deep flavor throughout this jazzed-up red potato salad. A splash of vinegar and chopped green onion provide a counterbalance of brighter flavors. It is creamy, pungent, and completely intoxicating! A must try for blue cheese lovers!
Ingredients & Substitutions
- Red potatoes - You can substitute your favorite potato, such as Yukon gold or russet potatoes.
- Mayonnaise - Plain Greek yogurt can be substituted to create a healthier potato salad.
- Sour cream
- Bacon - I recommend using regular cut rather than thick cut bacon. Bacon bits can be substituted.
- Blue cheese - Grab extra from the grocery store to serve as a side dish with a juicy blue cheese crusted steak!
- Green onions - Chives are a great substitute.
- White vinegar - Lemon juice or white wine vinegar would both be a good substitute. Apple cider vinegar would be acceptable as well.
- Dijon mustard - Any gourmet whole grain mustard would be an ideal substitute. Otherwise, yellow mustard is fine to use too.
How to make it
Begin making this blue cheese potato salad recipe by placing chopped red potatoes in a large pot of boiling salted water for 10 minutes. They are done cooking when they can be easily pierced with a fork.
Tip: When the potatoes have finished boiling, it is important to cool them down before tossing them with the remaining ingredients so the heat from the potatoes doesn't cook your potato salad. Rinsing them under cold water, or in an ice bath, works well.
Using a large serving bowl, combine mayonnaise, sour cream, mustard, and white vinegar, then mix well to form your creamy dressing. Next, the bacon, blue cheese, and green onions can be added and incorporated into the dressing. Add the boiled red potatoes last, so they don't break apart as you stir.
How to serve it
If you’re bringing potato salad to a hot summer BBQ, keep in mind the dairy-based sauce should not sit in warm weather for more than two hours, or it may become unsafe to eat. I recommend keeping a serving dish like this iced serving bowl on hand to keep bacteria at bay for hours. Your potato salad will stay chilled and your guests will stay alive! If that type of thing is important to you, of course.
Blue Cheese Potato Salad with Bacon
- Large Bowl
- Place potatoes in a pot of boiling salted water for 10 minutes or until tender and easily pierced with a fork. (I recommend adding 1-2 tablespoons of vinegar to boiling water to prevent potatoes from overcooking)
- Remove potatoes from pot once tender and rinse under cold water to cool.
- Add mayo, sour cream, Dijon, and vinegar to a large bowl and mix to combine.
- Then add crumbled bacon, blue cheese, and green onions and combine further. Finally, add the cooked potatoes to the bowl and toss to coat. Add salt and black pepper to taste.
- Can serve immediately, but flavors will meld better if left in the fridge overnight.
This recipe was originally published on FoxValleyFoodie.com April 19, 2016.
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