There’s something so comforting about potato salad, isn’t there? For me, it always brings back memories of summers spent at my grandmother’s house. Every year, we’d gather for family reunions in her large backyard, where picnic tables were covered with potluck favorites—coleslaw, grilled meats, and, of course, her signature potato salad. But my grandmother’s version had a twist. Instead of the usual mayonnaise and mustard mixture, she’d add crumbled blue cheese and crispy bacon, elevating this humble side dish to something extraordinary. As a kid, I remember being a little unsure about blue cheese, but as I grew older, I came to appreciate its bold, tangy flavor—especially when balanced with the smoky bacon and creamy potatoes.
Fast forward to a few years ago when I was traveling through the Midwest with my husband, we stumbled upon a small roadside diner. The moment we walked in, the smell of roasted potatoes and bacon hit me, and I was instantly transported back to those family reunions. To my delight, their featured dish that day was a bacon blue cheese potato salad, just like my grandmother’s. It was warm, hearty, and packed with flavor. We sat there, savoring every bite, and I couldn’t help but feel grateful for those nostalgic flavors that followed me from childhood to this very moment.
This Bacon Blue Cheese Potato Salad recipe is my homage to those memories. It’s the perfect blend of creamy, savory, and tangy with a bit of a modern twist. Whether you’re serving it as a side at a summer BBQ or enjoying it on its own for a quick lunch, it never fails to impress. The roasted baby potatoes give it a slightly crisp texture, and when combined with the salty bacon and the sharpness of blue cheese, every bite is packed with flavor. Trust me, this is one of those dishes that will have your guests coming back for seconds (and maybe even thirds!). I hope this recipe finds a special place at your table, just as it has at mine.
Making Bacon Blue Cheese Potato Salad
Ingredients
- 1.5 to 2 pounds baby yellow potatoes, halved
- 6 slices crispy bacon, chopped
- 3 tablespoons olive oil (more as needed)
- ¼ cup red onion, thinly sliced
- ⅓ to ½ cup blue cheese, crumbled (adjust to taste)
- ¾ cup mayonnaise
- 2 teaspoons Dijon mustard
- ⅓ cup fresh parsley, chopped
- ⅓ cup scallions, thinly sliced
- 1 tablespoon white vinegar
- Salt and pepper, to taste
Directions
- Preheat the oven to 425°F (220°C).
- Place the halved potatoes on a baking sheet. Drizzle with 3 tablespoons of olive oil, and season with salt and black pepper. Arrange them cut side down and roast for about 25 minutes, turning halfway, until tender and golden brown.
- Once roasted, allow the potatoes to cool slightly.
- In a large bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, parsley, and scallions until smooth.
- Gently toss the cooled potatoes into the dressing mixture. Add the crumbled blue cheese, red onions, and chopped bacon.
- Mix everything carefully to coat the potatoes evenly. Taste and adjust seasoning with salt and pepper, if necessary.
- Serve warm or chilled for a perfect side dish!
Storing Suggestion
Refrigerate the potato salad in an airtight container for up to 3 days. Before serving, stir it to refresh the flavors. If it seems dry, add a little extra mayonnaise or olive oil to moisten.
Cooking Tips
For a creamier texture, use a bit more mayonnaise. You can substitute baby red potatoes if you prefer a different potato variety. To enhance the flavor, consider adding a splash of lemon juice or extra Dijon mustard.
Serving Suggestions
This potato salad pairs beautifully with grilled meats, such as steak, chicken, or burgers. Top with extra crumbled blue cheese for a bolder flavor, or garnish with additional parsley for a fresh touch.
Ingredient Substitutions
If blue cheese is too strong for your taste, substitute it with feta or goat cheese. You can also replace bacon with turkey bacon for a lighter option or omit it entirely for a vegetarian version.
Seasonal Variations
In the summer, try adding fresh corn kernels or diced cherry tomatoes for a burst of sweetness. During the cooler months, roasted Brussels sprouts or butternut squash can be incorporated for a heartier feel.
Allergen Information
This recipe contains dairy (blue cheese and mayonnaise) and eggs (mayonnaise). For a dairy-free version, use vegan mayonnaise and a dairy-free cheese alternative.
FAQ:
Can I make this potato salad ahead of time?
Yes, you can make this salad a day ahead. Store it in the fridge and toss it again before serving to redistribute the dressing.
Can I use another type of cheese instead of blue cheese?
Absolutely! Feta, goat cheese, or even shredded cheddar work well as alternatives to blue cheese.
What’s the best way to reheat this potato salad?
If you’d like to serve it warm, gently reheat it in the microwave or a low-temperature oven. Just be careful not to overheat, as it may dry out.
How long does this potato salad stay fresh?
When stored in an airtight container in the refrigerator, the salad will stay fresh for up to 3 days.
Can I add other vegetables to the salad?
Yes, you can add vegetables like roasted red peppers, steamed green beans, or even peas for more variety and texture.
Is there a way to make this recipe lighter?
You can lighten the recipe by using light mayonnaise or substituting half of the mayo with plain Greek yogurt for added creaminess without all the calories.
Bacon Blue Cheese Potato Salad
Ingredients
- 1.5 to 2 pounds halved baby yellow potatoes
- 6 slices of crispy bacon chopped
- 3 tablespoons of olive oil add more if needed
- ¼ cup of thinly sliced red onions
- ⅓ to ½ cup crumbled blue cheese adjust to taste
- ¾ cup mayonnaise
- 2 teaspoons Dijon mustard
- ⅓ cup chopped fresh parsley
- ⅓ cup thinly sliced scallions
- 1 tablespoon white vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F.
- On a large sheet pan, spread out the halved potatoes and drizzle with 3 tablespoons of olive oil. Season with a teaspoon of salt and ¼ teaspoon of black pepper. Lay them flat side down, and roast for about 25 minutes, flipping halfway through until the potatoes are tender and golden brown. Let them cool slightly.
- In a large mixing bowl, combine mayonnaise, white vinegar, Dijon mustard, parsley, and scallions until well mixed.
- Gently toss the roasted potatoes in the bowl with the dressing. Add in the crumbled blue cheese, red onions, and bacon. Continue tossing until everything is well coated. Adjust the seasoning with additional salt and pepper if needed.
- Serve this delicious potato salad warm or chilled—either way, it’s sure to be a hit! Enjoy!
