This blue cheese potato salad recipe is loaded with the tangy creaminess you expect from a potato salad but with an incredible blue cheese and bacon twist. We used Greek yogurt instead of mayo so the blue cheese could shine. And loaded it with chives and parsley for the most delicious cookout side dish around.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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While we are always gluten-free in the Peel house we occasionally do eat dairy. So if we are going to have dairy I need it to be good. Like a really really good cheese. And to me, that is blue cheese.
Which is why I love this blue cheese potato salad recipe. It has all the texture elements of the all-American potato salad but with a tangy twist.
Recipe Ingredients and Substitutions
Red Skinned Potato Salad
- Red potatoes- This recipe uses small. skin-on red potatoes. Any small round waxy potato will work but you want to avoid the larger russet style potatoes. The starch level is great for this recipe.
- Bacon- You want super crispy bacon. Avoid any varieties that are sweet, maple-flavored, etc. Remember cooking bacon for a recipe is not the same as cooking to eat on its own. You want it a tad crispier. You probably should cook a few extra pieces so you won't eat all the ingredients while you are waiting for the potatoes to cool.
- Celery- Make sure it is fresh and crispy to give the potato salad a nice crunch.
- Scallions- We use scallions rather than raw white onion so the potato salad has a nice onion flavor but we don't overwhelm the blue cheese, which is obviously the star of the show. The white and light green parts go in the salad and I reserve the dark green parts for garnishing the salad.
- Herbs-Chives and parsley are responsible for giving the salad its aromatics. You can play around with the combination of herbs and the portion. If chives aren't available using all parsley still works.
Blue Cheese Dressing
- Greek Yogurt- Thick, creamy, and tangy. You can also substitute sour cream.
- Apple Cider Vinegar- ACV gives a little hint of acid that all potato salads need.
- Blue Cheese- It may be tempting to use that beautiful block of creamy blue cheese sitting in your fridge but the drier blue cheese crumbles are easier to work with, not to mention less expensive. I like the gorgonzola crumbles but any type of blue cheese will work. Double-check the package to make sure it is gluten-free. There is a terrible rumor going around the internet that blue cheese is not gluten-free. That is untrue! But some brands do use bread so always best to verify.
- Kosher Salt & Fresh Black Cracked Pepper
Recipe Instructions
Blue cheese potato salad follows the same general directions of the a traditional potato salad, so there should be no big surprises here.
- Start your bacon, we need it nice and crispy. Drain on a paper towel to removed excess grease.
- Cut your potatoes into bite-size pieces. You want them between a half and one-inch dice.
- Place potatoes in a large saucepan and cover with cold water. Bring them to a boil and cook for 8-10 minutes or until tender.
- Drain the potatoes and allow to cool to room temperature. You can even throw them in the fridge for a bit.
- While the potatoes are cooling make the dressing. In a small bowl, whisk the yogurt, vinegar, salt, and pepper. Then stir in the blue cheese crumbles.
- Place the potatoes in a large bowl. Add bacon, scallions, celery, and herbs. Gently toss to combine.
- Pour the dressing over the salad and gently stir to combine. Chill about one hour before serving.
Blue Cheese Potato Salad Variations
You might think that this is a one and done recipe. But you would be wrong, here are some of our favorite variations on this unique potato salad recipe.
Vegetarian Blue Cheese Potato Salad
This should be obvious but... leave out the bacon. The bacon is great but if I don't have it on hand or we have veg-heads coming over for a cookout we leave it out. Blue cheese potato salad is still insanely tasty without the bacon.
Blue Cheese and Caramelized Onion Potato Salad
This is my favorite variation! Leave out the scallions and substitute in caramelized onions.
Thinly slice a medium white or yellow onion. In a medium saute pan melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add the onions and saute until they begin to brown slightly about 3 to 5 minutes.
Turn the heat all the way down and cook until the onions are brown and caramelized. This will take 30 to 40 minutes. You will need to stir frequently to prevent burning. Allow the onions to cool, chop the onions, and add to the blue cheese dressing.
Steakhouse Entree Sized Potato Salad
This is a great way to use up leftover potato salad. For each person spread 2 cups on spinach on a dinner plate, add one serving of the blue cheese potato salad, 6 to 8 cherry tomatoes cut in half, and top with grilled flank steak. You could also top with grilled chicken.
Mustard- Blue Cheese Potato Salad
Omit the apple cider vinegar in the blue cheese dressing and instead add 2 tablespoons dijon mustard.
Potato Salad Tips and Tricks
- The potatoes will absorb whatever liquid you put on them. To make the potato salad ahead of time add 2 tablespoons of milk to half of the dressing to thin it out. Pour that half the dressing on the potatoes and save back the bacon. When ready to serve, add the remainder of the dressing and the bacon.
- Start the potatoes in cold water. This will ensure that the potatoes cook evenly. You don't want the outside to crumble before the center is done.
- Don't forget to salt your water. It really makes a difference. I typically do about 1 teaspoon of salt for 2 pounds of potatoes.
- The potatoes will continue to cook while they are cooling. They are "done" when they are barely fork tender.
- To save time on this recipe I cook the bacon and the potatoes at the same time. While they are cooking I prep the remaining ingredients.
- Season to taste right before serving so the flavors have time to meld.
Other Great Cookout Recipes
We appreciate you stopping by to check out our favorite potato salad recipe. Here are few of our favorite gluten-free recipes for your next backyard BBQ:
- Huli Huli Chicken Kabobs
- Cauliflower Steaks with Curry Sauce
- Blueberry Iced Tea
- Rainbow Potato Salad
- Strawberry Lemon Bars
If you try this recipe, be sure to post a photo on Instagram with #peelwithzeal! Follow Peel with Zeal on Pinterest, Instagram, or Facebook for the latest posts.
Recipe Card
Bacon Blue Cheese Potato Salad
Equipment
- Large saucepan
- Large bowl
Ingredients
Red Skinned Potato Salad
- 2 lb red potatoes, cut into bite size peices skin on
- 6 slices bacon, crisped
- 1/4 cup celery, diced
- 4 scallions, thinly slices (white and light green parts)
- 2 tbsp chives
- 1 tbsp parsley
Blue Cheese Dressing
- 1/2 cup Greek yogurt
- 2 tsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 ounces blue cheese crumbles
Instructions
- Place potatoes in a large saucepan. Cover potatoes with water, and bring to a boil. Cook for 8-10 minutes or until tender. Drain the potatoes and allow to cool to room tempature.
- Place the potatoes in a large bowl. Add bacon, scallions, celery, and herbs. Gently toss to combine.
- In a small bowl, whisk the yogurt, vinegar, salt, and pepper. Gently stir in the blue cheese crumbles.
- Pour the dressing over the salad and gently stir to combine. Chill thirty to 60 minutes before serving.
Notes
- See post for recipe variations.
- The potatoes will absorb whatever liquid you put on them. To make the potato salad ahead of time add 2 tablespoons of milk to half of the dressing to thin it out. Pour that half the dressing on the potatoes and save back the bacon. When ready to serve, add the remainder of the dressing and the bacon.
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