Blue Cheese and Bacon Potato Salad

Blue Cheese and Bacon Potato Salad
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    50 mins
  • SERVING
    6 People
  • VIEWS
    46

A delightful fusion of creamy potato salad and the savory goodness of bacon and blue cheese, inspired by classic Southern flavors. This dish is a guaranteed crowd-pleaser, perfect served chilled or at room temperature, making it an ideal make-ahead option for gatherings.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    23 mg
  • Fiber
    3 g
  • Protein
    9 g
  • Saturated Fat
    6 g
  • Sodium
    476 mg
  • Sugar
    2 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare an ice bath by filling a large bowl with iced water. Line a baking sheet with a clean dish towel. (5 minutes)

02

Step

Place potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender. (18-20 minutes) Add green beans to the boiling water and blanch for 1 minute. Drain potatoes and green beans, then transfer to the ice bath for about 5 minutes to stop the cooking process. Remove from the ice water with a slotted spoon and place on the prepared baking sheet to dry. Once slightly cooled, cut the potatoes into quarters. (25 minutes)

03

Step

In a large skillet, cook the bacon over medium-high heat until evenly browned and crispy, turning occasionally. (10 minutes) Drain the cooked bacon on paper towels to remove excess grease. Once cooled, crumble the bacon into bite-sized pieces. (5 minutes)

04

Step

In a large bowl, whisk together the white wine vinegar, olive oil, mayonnaise, and stone-ground mustard. Season to taste with salt and freshly ground black pepper. (2 minutes)

05

Step

Add the quartered potatoes and blanched green beans to the dressing, gently stirring to coat evenly. Top with the crumbled bacon, crumbled blue cheese, and thinly sliced green onions. Stir lightly to incorporate the toppings without overmixing. (3 minutes)

For an extra layer of flavor, try using smoked bacon instead of regular bacon.
If you prefer a milder flavor, substitute feta cheese for the blue cheese.
The potato salad can be made a few hours ahead of time. Just cover and refrigerate until ready to serve. This allows the flavors to meld together beautifully.

Bobby Batz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 15 Ratings)
Total Reviews: (8)
  • Wilton Sporer

    I made this for a potluck and it was the first dish to disappear. Highly recommend!

  • Shad Weissnat

    Next time I'll try grilling the green beans as suggested. Sounds delicious!

  • Sasha Cruickshank

    This recipe is a keeper! So easy to make and everyone loved it.

  • Alex Davis

    The vinaigrette is perfect – tangy and flavorful. Will definitely make again.

  • Tyrique Reinger

    Used feta instead of blue cheese, and it was still fantastic!

  • Lillian Mayert

    I'm not usually a fan of potato salad, but this one converted me. Amazing!

  • Claudia Legros

    Added a little bit of red onion for extra crunch. Great recipe!

  • Marina Schaefer

    Absolutely delicious! The blue cheese and bacon combination is genius.

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