Blue Cheese Potato Salad is a savory potato salad side dish with a tangy sauce and salty bacon with blue cheese crumbles. Great for potlucks and BBQs!

Blue cheese potato salad

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BLUE CHEESE POTATO SALAD

I’ve been a little obsessed with salty foods and this blue cheese potato salad hit the spot for me.

And this is a mayonnaise free potato salad so it’s safe and great for those barbecues. As long as you don’t add the extra tablespoon of blue cheese dressings. It doesn’t really need it. But it adds a little creaminess if you want it.

Blue cheese potato salad

INGREDIENTS

  • RED POTATOES – The great thing about these potatoes don’t have to be peeled. Yukon golds would work as well.
  • BLUE CHEESE CRUMBLES – This adds that salty flavor.
  • GREEN ONIONS
  • BACON
  • WHITE VINEGAR OR RED VINEGAR
  • OLIVE OIL

Blue cheese potato salad

OTHER SIDE DISHES

Blue cheese potato salad

Blue Cheese Potato Salad

5 from 5 votes
Blue Cheese Potato Salad is a savory potato salad side dish with a tangy sauce and salty bacon with blue cheese crumbles. Great for potlucks and BBQs!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5 servings

Ingredients

  • 4 slices bacon
  • 2 pounds red new potatoes
  • 1/4 cup olive oil
  • 3 tablespoons red or white vinegar
  • 1 bunch green onions, chopped (about 1/2 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 ounces blue cheese, crumbled
  • 1-2 tablespoons blue cheese salad dressing, optional

Instructions
 

  • Place bacon in a large, deep skillet and cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Cook longer if potatoes are bigger. Drain and cool potatoes. Dice potatoes, leaving the skins on.
  • In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat. It's great served warm, room temperature, or chilled. Best served the same day. Makes 5 Servings. *Note: You may want to toss in the bacon right before serving so that it doesn't get mushy.

Notes

Note: if you use dressing it's no longer an egg-free potato salad.
Cuisine: American
Course: Side Dish
Author: Christy Denney
Blue cheese potato salad
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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