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.
Optional additions: You can customize this recipe by adding chopped red onion, hard-boiled eggs, garlic powder, or fresh dill.
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
Equipment
- Large Bowl
Ingredients
- 3 pounds red potatoes (chopped into 1" cubes)
- ¾ cup mayo
- ⅓ cup sour cream
- 7 strips bacon (cooked and crumbled)
- 4 ounces crumbled blue cheese
- 4 stalks green onions (chopped)
- 1 tablespoon white vinegar (plus more for boiling water)
- 1 tablespoon Dijon mustard
- salt and black pepper to taste
Instructions
- 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.
Notes
Nutritional Information
This recipe was originally published on FoxValleyFoodie.com April 19, 2016.
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Pat Sickler
Oops, meant to give this 5 stars...
Pat Sickler
Had this at a picnic today and I absolutely loved it. Just a perfect potato salad recipe, definitely not the same old thing. Going into my recipe collection for sure. Thank you.
Saundra McCullough
This sounds so delicious and I will try it soon, but I am a loner when it comes to blue cheese. I only eat with my younger son these days and I doubt he'd touch it. Thank you for posting this recipe! I have friends who don't like any kind of cheese and it really boggles my mind. I envy you living in WI.
Platter Talk
Terrific looking salad, Ben! There is nothing that we don't love about this one; thanks for sharing and we will be passing this on to our facebook readers as well!
Fox Valley Foodie
Thanks as always for the kind comment, it is always great hearing from you!
Vivian | stayaliveandcooking
I like the way this looks and sounds! Always looking for a recipe to upgrade my potatoes on the side. Loving this recipe, saved for later use.