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Potato and Blue Cheese Salad

Potato and Blue Cheese Salad

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  • 1/3 cup apple cider vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon plus 1/4 cup chopped fresh chives
  • 1 tablespoon coarse-grained Dijon mustard
  • 2 teaspoons grated lemon peel
  • 3 pounds small red-skinned potatoes, quartered
  • 12 romaine lettuce leaves
  • 1/2 cup crumbled blue cheese (about 2 1/2 ounces)
  • 1 hard-boiled egg, grated

Recipe Preparation

  • Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.

  • Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  • Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.

Reviews Section

John Currence's Roasted Potato Salad with Bacon & Blue Cheese

"It combines my favorite ingredients in a loaded baked potato and the crispy texture of a roasted new potato skin," says the James Beard Award-winning chef and author of the new Tailgreat cookbook.

"It combines my favorite ingredients in a loaded baked potato and the crispy texture of a roasted new potato skin," says the James Beard Award-winning chef and author of the new Tailgreat cookbook.

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.

Red White and Blue Potato Salad:

This potato salad gets it’s name from the colors of the ingredients used! Red baby potatoes. Blue Cheese. And the white sauce used to mix in with the potatoes which makes this potato salad extra creamy, flavorful, and possibly the BEST potato salad ever.

To make this Red White and Blue potato salad we start with the baby red potatoes. No need to peel them. Dice the potatoes into 1/2 inch size pieces. This helps them to cook quicker. Bring a pot of water to boil and add the diced potatoes. Don’t forget the salt!

Once the potatoes are tender, and easily mashed with a fork then you can strain the water out, spoon the potatoes into a large bowl and place them in the refrigerator to cool down.

When the potatoes are cooled then we can add the other ingredients. Some crumbled bacon, diced green onions, and blue cheese crumbles.

We will prepare the creamy white sauce in a separate bowl. This keeps us from doing too much mixing and mashing the potatoes too much. This lets you control how mashed up you want it to be. I prefer chunks of potato personally. But I know some people prefer more of a mashed up consistency. To achieve that you can just stir the potatoes up a bit more and you will get there.

The cream sauce is made out of mayonnaise, sour cream, dried dill, ground mustard, onion powder, and a bit of salt. The perfect amount of seasoning!

Recipe Summary

  • 5 cups iced water, or as needed
  • 1 pound small red potatoes
  • ½ pound fresh green beans, cut into 1-inch pieces
  • 4 slices bacon
  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon stone-ground mustard
  • salt and ground black pepper to taste
  • 4 ounces crumbled blue cheese
  • 4 green onions, thinly sliced

Fill a large bowl with iced water. Line a baking sheet with a dish towel.

Place potatoes into a large pot and cover with salted water bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water blanch for just 1 minute. Drain potatoes and green beans transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels crumble.

Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans stir to coat. Top with bacon, blue cheese, and green onions stir once to incorporate.

Roasted Potato Salad with Blue Cheese Dressing

Preheat oven to 450 °F. Line a large shallow roasting pan with non-stick aluminum foil.

In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.

In a large skillet, melt butter over medium-low heat. Add onions cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.

In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

Blue Cheese Dressing

In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish and 1/2 teaspoon pepper. Cover, and refrigerate.

Blue Cheese & Bacon Potato Salad

The perfect indulgent side dish for any potluck or BBQ!


  • 1-½ pound Fingerling Potatoes
  • 2 cups Greek Yogurt
  • ⅓ cups Red Onion, Finely Diced
  • ½ cups Green Onion, Sliced
  • ¾ cups Celery, Diced
  • 1 cup Crumbled Blue Cheese
  • ½ cups Crumbled Bacon
  • ¼ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ¼ cups Buffalo Wing Sauce, Drizzled To Taste


Boil potatoes for 20 minutes, until they can be pierced with a fork then drain. Cut each potato into quarters and put into a large bowl.

Add yogurt, red and green onions, celery, blue cheese, bacon, salt and pepper. Toss with a large spoon to combine. Drizzle each serving with Buffalo wing sauce.

Bacon and Blue Cheese Potato Salad

Over the past month, I&rsquove been doing some behind-the-scenes work to clean-up and organize the recipes and blog posts here on Inspired by Charm. One thing I noticed was that I didn&rsquot have a good potato salad recipe. Why? Well, to be quite honest, I really don&rsquot like potato salad. Well, that was until I made this Bacon and Blue Cheese Potato Salad.

My problem with most potato salads is that they are really heavy and can often be pretty bland. That&rsquos not the case with this recipe. Thanks to a lighter dressing, chunks of blue cheese and bacon, and a sprinkle of fresh green onions, this is a potato salad recipe I can get behind.

Want to know how to make it? While it&rsquos really easy, I&rsquod be happy to walk you through the steps. Let&rsquos get to it!

Recipe Summary

  • 1 1/2 pounds Red Bliss potatoes
  • 3 tablespoons coarse salt
  • 1 1/2 ounces Danish blue cheese, plus more for garnish
  • 1/2 cup buttermilk
  • 1 teaspoon red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
  • 8 bacon strips, cooked until crisp and crumbled

Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.

Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.

Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.