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Bacon Blue Cheese Potato Salad

A gourmet twist on classic potato salad featuring tender red potatoes, crispy bacon, sharp blue cheese, and a creamy tangy dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, BBQ
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 lbs red potatoes unpeeled, cubed
  • 12 slices bacon cooked crispy and crumbled
  • 5 oz blue cheese crumbled
  • 0.5 cup red onion thinly sliced
  • 0.25 cup fresh parsley chopped
Dressing
  • 0.75 cup mayonnaise
  • 0.5 cup sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 1 tsp salt to taste
  • 0.5 tsp black pepper coarse ground

Equipment

  • Large pot
  • Colander
  • Skillet
  • Large mixing bowl

Method
 

  1. Cut potatoes into bite-sized chunks. Place in a large pot, cover with water, add salt, and boil for 12-15 minutes until tender.
  2. Drain potatoes well and let cool slightly.
  3. While potatoes cook, fry chopped bacon in a skillet until crispy. Drain on paper towels.
  4. In a small bowl, whisk together mayonnaise, sour cream, vinegar, mustard, garlic powder, salt, and pepper.
  5. In a large bowl, combine warm potatoes, bacon, blue cheese, red onion, and parsley.
  6. Pour dressing over the salad and toss gently to coat.
  7. Refrigerate for at least 1 hour before serving to let flavors meld.

Notes

Use waxy red potatoes for the best texture; they hold their shape better than russets.