Blue Cheese Potato Salad
A new twist on a summer classic, this blue cheese potato salad recipe is a unique spin on everyone's favorite BBQ side dish. Gorgonzola blue cheese makes for a creamy dressing add in crispy bacon and this becomes a red skin potato salad people will rave about.
Servings: 6
Calories: 196kcal
Ingredients
Red Skinned Potato Salad
- 2 lb red potatoes skin on and cut into bite size pieces
- 6 slices bacon crisped
- ¼ cup celery diced
- 4 scallions thinly slices (white and light green parts)
- 2 tablespoon chives
- 1 tablespoon parsley
Blue Cheese Dressing
- ½ cup Greek yogurt
- 2 teaspoon apple cider vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 ounces blue cheese crumbles
Instructions
- Place potatoes in a large saucepan. Cover potatoes with salted water, and bring to a boil. Cook for 8-10 minutes or until tender. Drain the potatoes and allow the potatoes to cool to room temperature.
- 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.
