Bacon Blue Cheese Potato Salad Recipe

Introduction

This Bacon Blue Cheese Potato Salad is a delicious twist on a classic favorite. Roasted baby potatoes are tossed with a tangy, creamy dressing, crispy bacon, and sharp blue cheese for a perfect balance of flavors. It’s an easy dish to prepare and works beautifully as a side for any meal.

Ingredients

• 1.5 to 2 pounds baby yellow potatoes, halved
• 3 tablespoons olive oil (plus more as needed)
• ⅓ to ½ cup crumbled blue cheese (or to taste)
• ¼ cup thinly sliced red onions
• 6 slices bacon, fully cooked and chopped
• Salt and pepper
• ¾ cup mayonnaise
• 1 tablespoon white vinegar
• 2 teaspoons dijon mustard
• ⅓ cup finely chopped fresh parsley
• ⅓ cup thinly sliced scallions

Instructions

1. Step 1: Preheat your oven to 425 degrees F.
2. Step 2: On a large sheet pan, toss the halved baby potatoes with 3 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper. Arrange the potatoes cut side down in a single layer. Roast for 25 to 30 minutes, flipping them once about 18 to 20 minutes in, until they are tender and golden brown. Allow them to cool for a few minutes. Use two sheet pans if necessary to avoid overcrowding.
3. Step 3: In a large serving bowl, combine the mayonnaise, white vinegar, dijon mustard, chopped parsley, and sliced scallions to make the dressing. Stir until smooth and well mixed.
4. Step 4: Add the roasted potatoes, crumbled blue cheese, thinly sliced red onions, and chopped cooked bacon to the dressing. Gently toss everything together until evenly coated. Adjust seasoning with additional salt and pepper if needed.
5. Step 5: Serve the potato salad warm or chilled according to your preference. Enjoy!

Tips & Variations

• For a milder flavor, reduce the amount of blue cheese or substitute with feta.
• Try swapping fresh chives for scallions to add a subtle onion flavor.
• Use smoked bacon for a deeper, smoky taste.
• Roast potatoes in advance and refrigerate; toss with dressing just before serving for easier prep.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. It can be served cold straight from the fridge or brought to room temperature before enjoying. Avoid reheating as the texture and blue cheese flavor are best when served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, baby yellow potatoes work best due to their creamy texture, but you can also use red potatoes or fingerlings. Just adjust roasting time as needed to ensure they’re tender.

Is it necessary to cook the bacon first?

Yes, fully cooking the bacon before adding it to the salad ensures it’s crispy and flavorful. Using pre-cooked bacon works well for convenience, too.

Bacon Blue Cheese Potato Salad Recipe

Print Recipe

★★★★★

4.4 from 150 reviews

This Bacon Blue Cheese Potato Salad is a flavorful twist on a classic side dish, featuring roasted baby yellow potatoes tossed with a creamy mayonnaise-based dressing, tangy blue cheese, crisp bacon, fresh herbs, and sharp onions. Perfect for serving warm or cold, it’s a delightful complement to any meal or a satisfying dish on its own.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes & Roasting

• 1.5 to 2 pounds baby yellow potatoes, halved
• 3 tablespoons olive oil (plus more as needed)
• Salt and pepper

Dressing & Mix-ins

• ¾ cup mayonnaise
• 1 tablespoon white vinegar
• 2 teaspoons dijon mustard
• ⅓ cup finely chopped fresh parsley
• ⅓ cup thinly sliced scallions
• ⅓ to ½ cup crumbled blue cheese (or to taste)
• ¼ cup thinly sliced red onions
• 6 slices bacon, fully cooked and chopped

Instructions

1. Preheat Oven: Set your oven to 425 degrees Fahrenheit to prepare for roasting the potatoes.
2. Roast Potatoes: Toss the halved baby yellow potatoes with 3 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper on a large sheet pan. Arrange them flat side down for even roasting. Roast for 25 to 30 minutes, flipping once about 18 to 20 minutes into the cooking, until the potatoes are tender and golden brown. Avoid overcrowding the pan; use two pans if necessary. Let the potatoes cool for a few minutes.
3. Prepare Dressing: In a large serving bowl, combine mayonnaise, white vinegar, dijon mustard, finely chopped parsley, and thinly sliced scallions, mixing well to create a creamy, tangy dressing.
4. Combine Salad: Add the warm roasted potatoes to the dressing along with crumbled blue cheese, thinly sliced red onions, and chopped cooked bacon. Toss everything gently to evenly coat all ingredients with the dressing.
5. Season and Serve: Taste the potato salad and adjust seasoning with additional salt and pepper as needed. Serve the salad warm or chilled based on preference, and enjoy!

Notes

• Do not overcrowd the baking sheet when roasting potatoes to ensure even cooking and browning.
• Adjust blue cheese quantity based on your taste preference; it adds a strong, tangy flavor.
• Salad can be served warm right after mixing or chilled in the refrigerator to develop more flavor.
• Use fully cooked bacon to save preparation time and add crispy texture.
• If desired, substitute mayonnaise with a lighter dressing for lower calorie content.

Keywords: Bacon Blue Cheese Potato Salad, Roasted Potato Salad, Creamy Potato Salad, Blue Cheese Salad, BBQ Side Dish