If you’re looking for a delicious side dish, this blue cheese potato salad is a must-try! It’s creamy, savory, and has that awesome tang from blue cheese along with the crunch of crispy bacon.
It prevents potatoes from turning mushy while remaining tender, provides rich taste without complex steps, and enables make-ahead prep with better flavor after chilling.
I know firsthand how tricky it can be to find a recipe that’s full of flavor and still easy to whip up. Sometimes, salads can be boring or just don’t hit the spot. This recipe solves that problem by giving you a tasty and satisfying option that works for pretty much any occasion.
The best part? It’s super quick to prepare. With just 10 minutes of prep time and 15 minutes of cooking, you can have this dish ready in about 25 minutes. Plus, you can serve it warm or chilled, making it great for summer picnics or potlucks.
If you enjoy working with potatoes, you’ll love this twist! If you want something fun to go along with it, check out my Lion’s Mane Crab Cakes for a unique appetizer.
Table of contents
Why You Will Love This Recipe
- Rich Flavor : The creamy blue cheese mixed with savory bacon creates a delicious combination that’s hard to resist. It adds a tasty twist to the traditional potato salad.
- Perfect Texture : The tender potatoes maintain their shape without getting mushy, providing a satisfying bite along with the crispy bacon and crunchy red onion.
- Make-Ahead Convenience : You can whip this salad up in no time and store it in the fridge, where it tastes even better after sitting overnight. Great for those busy days.
- Warm or Chilled Enjoyment : Whether you serve it warm right off the stove or let it chill in the fridge, it’s delicious at any temperature, making it versatile for any occasion.
Blue Cheese Bacon Potato Salad
- Prep Time: 10 minutes
- Cool Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Gluten Free
Description
A creamy blue cheese and bacon potato salad made with Yukon Gold potatoes, red onion, and fresh parsley. Chilled for optimal flavor.
Ingredients
- 2 lbs (900g) Yukon Gold potatoes, or red potatoes, firm
- 6 slices bacon, crispy fried
- 4 oz (113g) blue cheese, crumbly variety
- 1/4 cup (60ml) red onion, chopped (soaked in cold water if desired)
- 1/4 cup (60ml) fresh flat-leaf parsley, chopped
Instructions
- Step 1 – Cook & Cool Potatoes: Start by boiling the Yukon Gold potatoes in a large pot of water until they are tender, which should take about 15 minutes. You can check if they are done by poking them with a fork. Once they are tender, drain the potatoes and allow them to cool slightly. Avoid overcooking the potatoes to prevent mushiness, which can lead to a soggy salad.
- Step 2 – Fry & Drain Bacon: While the potatoes are cooling, cook the bacon in a skillet over medium heat until it is crispy. Once done, place the bacon on paper towels to drain excess grease, which helps keep the salad from being too oily.
- Step 3 – Chop & Mix Ingredients: While the potatoes cool, chop the crispy bacon, red onion, and fresh parsley into bite-sized pieces. Place these chopped ingredients in a large bowl along with the cooled potatoes and blue cheese. Toss everything together to combine the flavors. Ensure the pieces are evenly distributed to avoid uneven bites.
- Step 4 – Dress & Toss Salad: Add your favorite dressing to the bowl and gently toss to coat everything together, being careful not to mash the potatoes. If the salad seems dry, you can add more dressing as needed, but do not overdo it to prevent the salad from becoming too salty.
- Step 5 – Chill & Serve: Once everything is mixed well, cover the bowl and place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, taste the salad and make necessary adjustments, such as additional blue cheese if desired. Keep an eye on the salad while cooling; if left too long, it may harden.
Notes
- Storage Tips: Store in the fridge in an airtight container for up to 3 days. This potato salad tastes even better after sitting overnight.
- Expert Tips: To ensure your potatoes do not turn out mushy, simmer them only until just tender, which usually takes about 15 minutes. If the salad tastes too salty, rinse the boiled potatoes under cold water to eliminate excess salt. If the dressing is too thick, add a splash of milk, starting with 1 tablespoon and adjusting to your preferred consistency. For best flavor, chill the salad for at least an hour before serving to allow the ingredients to blend together.
- Reheating Instructions: This salad is best served cold, and generally, it is not reheated. If necessary, gently warm it in the fridge to soften before serving, but do not advocate heating.
- Serving Suggestions: Serve alongside grilled meats for a hearty meal or pair with crusty bread and a green salad for a light lunch. Adding fresh herbs on top can also enhance the presentation.
- Recipe Variations: Consider adding diced celery for extra crunch or incorporating chopped hard-boiled eggs for added protein. You may experiment with flavored blue cheese varieties like garlic or herb for a different twist.
- Ingredient Notes: Yukon Gold and red potatoes are recommended for their creamy, buttery texture and ability to maintain shape after cooking. If you seek a milder flavor, you may substitute blue cheese with feta cheese or omit it entirely for a dairy-free option. Always look for flat-leaf parsley for better flavor compared to curly parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 234
- Sugar: 3g
- Sodium: 496mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 34mg
Ingredient Notes
- Potatoes: Creamy, starchy potatoes are your go-to here. I love using Yukon Golds for their buttery texture. Just make sure they’re firm for the best salad consistency.
- Bacon: Crispy bacon brings that savory crunch and smoky flavor we all crave. Fry it up until it’s nice and crispy, but save some drippings to mix in if you want!
- Blue Cheese: The tangy kick of blue cheese really steals the show in this salad. Go for a crumbly variety for easy mixing; if you’re not a fan, feta works surprisingly well too!
- Red Onion: Chopping up red onion provides a nice sharp bite that balances all the creaminess. Soak it in cold water first if you want to mellow the flavors a bit.
- Parsley: Fresh parsley is a great way to add a pop of color and a light, fresh touch. Use flat-leaf parsley, as I find it has a better flavor compared to the curly kind!
Recipe Tips
- If potatoes turned out mushy, watch closely and simmer until just tender, typically about 10-15 minutes works well.
- When the salad tastes too salty, rinse the boiled potatoes under cold water to eliminate excess salt.
- If the dressing seems too thick, consider adding a splash of milk, start with 1 tablespoon and adjust to your preferred consistency.
- For optimal flavor, chill the salad for at least an hour before serving, allowing the ingredients to meld together.
- If you’re preparing this for others, feel free to taste and adjust the blue cheese to suit your guests’ preferences.
Serving Suggestions
Serve this blue cheese potato salad alongside grilled meats for a hearty meal. Pair it with crusty bread and a green salad for lunch.
This dish works well in summer picnics, BBQs, and family gatherings. It can also serve as a filling side for cookouts or potlucks.
Add fresh herbs on top for an attractive presentation. A drizzle of olive oil or balsamic glaze can elevate the flavors further.
Recipe variations
- You can use fingerling potatoes instead of regular potatoes for a slightly different texture and flavor in your blue cheese potato salad.
- Add 1 tablespoon of garlic powder or 1 teaspoon of smoked paprika to boost the flavor profile and give your salad a smoky twist.
- Either swap bacon for crispy pancetta or use turkey bacon to reduce fat while still adding that savory element to the dish.
- If you prefer a larger salad, increase your ingredients by 50%: use 2.25 pounds of potatoes, 12 ounces of bacon, and 6 ounces of blue cheese. Check my Potato Salad for more tips!
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How to Store?
To keep your blue cheese potato salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 3 days. Check for freshness before serving.
Freezing: Wrap in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Leftover Use: Repurpose any remaining salad in a wrap or as a topping for grilled chicken for added flavor.
Other Recipes You’ll Love
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