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complete blue cheese potato salad recipe in serving bowl
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5 from 9 votes

Bacon Blue Cheese Potato Salad

A new twist on a summer classic, gorgonzola blue cheese plus savory bacon amp up this red skin potato salad.
Prep Time15 mins
Cook Time10 mins
Chilling Time1 hr
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: American, BBQ
Keyword: bacon, blue cheese, blue cheese potato salad, egg free, Gluten Free, Potato salad, yogurt
Servings: 6
Calories: 196kcal

Equipment

Ingredients

Red Skinned Potato Salad

  • 2 lb red potatoes, cut into bite size pieces skin on
  • 6 slices bacon, crisped
  • ¼ cup celery, diced
  • 4 scallions, thinly slices (white and light green parts)
  • 2 tbsp chives
  • 1 tbsp parsley

Blue Cheese Dressing

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 temperature.
    red potatoes in pot and covered with water
  • Place the potatoes in a large bowl. Add bacon, scallions, celery, and herbs. Gently toss to combine.
    potatoes tossed with bacon, celery and herbs
  • In a small bowl, whisk the yogurt, vinegar, salt, and pepper. Gently stir in the blue cheese crumbles.
    adding the blue cheese to the dressing
  • Pour the dressing over the salad and gently stir to combine. Chill thirty to 60 minutes before serving.
    finished blue cheese potato salad recipe in a bowl

Notes

  1. See post for recipe variations.
  2. 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.
 

Nutrition

Calories: 196kcal | Carbs: 26g | Protein: 9g | Fat: 7g | Fiber: 3g