Smoky bits of bacon and pungent blue cheese permeates every bite of this Blue Cheese Potato Salad with Bacon!
I think I have a problem. It can be hard to ask for help, particularly when you aren’t sure if you even want to recover. You see, I have a delicious adiction to blue cheese. Yes, it is sad but true. Oh, the stigma, the shame, the guilt…
First, it was just a friend telling me I’d be cool if I made this Blue Cheese Guacamole Dip because everyone’s doing it. then I was experimenting with a Blue Cheese Crusted Steak and now here I am looking for a fix at the bottom of a bowl of potato salad. Oh, what would Nancy Reagan say…
Blue Cheese is truly the gateway fromage.
Blue Cheese Potato Salad
This Blue Cheese Potato Salad with Bacon is likely not a picnic offering your culinarily unadventurous friends would approve of since the pungent blue cheese permeates every bite. For them, I recommend my creamy red potato salad. However, for those of us who desire to delve into the darker depths of flavor, each smoky bite is pure nirvana!
While blue cheese serves as the primary flavor agent, smoky bits of bacon carries its deep flavor throughout the potato salad while a splash of vinegar and chopped green onion provide a counterbalance of brighter flavors. It is creamy, pungent, and completely intoxicating!
How Long Should I Cook Potatoes for Potato Salad
Boiling chopped red potatoes for 10 minutes should leave them sufficiently tender for potato salad. They are done cooking when they can be easily pierced with a fork.
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 works well.
Why Add Vinegar to Boiling Potatoes
You will notice whenever I call for boiling potatoes, I always recommend adding a splash of vinegar to the boiling water. Vinegar helps prevent the potatoes from overcooking and falling apart. Even if cooked a few extra minutes, potatoes boiling in vinegar-infused water hold their shape longer, while maintaining a pleasing texture.
Vinegar also tastes great in potato salad, so it is a natural fit in this recipe anyhow.
How to Serve Potato Salad
If you’re bringing this Blue Cheese Potato Salad with Bacon, or any other potato saladd to a hot summer picnic, keep in mind the dairy-based sauce cannot sit in warm weather for extended periods of time before it is unsafe to eat (four hours or less). I recommend keeping a serving dish like this iced serving bowl (affiliate link) 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
- 3 poounds Red Potatoes
- ¾ cup Mayo
- 1/3 cup Sour Cream
- 7 strips Bacon (cooked and crumbled)
- 4 ounces crumbled Blue Cheese
- 4 stalks Green Onions (chopped)
- 1 tablespoon Vinegar (plus more for boiling water)
- 1 tablespoon Dijon Mustard
- Salt and Pepper
- Chop the unpeeled red potatoes into 1″ cubes, or smaller, and boil in a pot of salted water till tender and easily pierced with a fork. (I recommend adding 1-2 tbsp 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.
- Add crumbled bacon, blue cheese, and green onions and combine further.
- Add potatoes and toss to coat evenly. Add pepper and salt 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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