Blue Cheese and Bacon Potato Salad: A Bold Twist on a Classic Favorite

There’s something about potato salad that brings back memories of backyard barbecues, family gatherings, and summer picnics. It’s one of those dishes that seems to find its way onto every potluck table, but often lacks imagination. That’s why I decided to elevate this humble side dish with two ingredients that pack a serious flavor punch: blue cheese and bacon.

I’ve always believed that potato salad shouldn’t be an afterthought. It deserves the same attention and creativity as the main course. After years of experimenting with different flavor combinations, I’ve perfected this Blue Cheese and Bacon Potato Salad recipe that transforms a simple side into the star of the meal.

The tangy, bold flavor of blue cheese paired with the smoky crispness of bacon creates a potato salad that’s miles away from the bland, mayonnaise-heavy versions you might be used to. Whether you’re hosting a backyard cookout or looking for a show-stopping side to bring to your next gathering, this recipe is guaranteed to impress even the most discerning palates.

Ingredients

Before we dive into the cooking process, let’s gather all the ingredients you’ll need. The quality of your ingredients will significantly impact the final result, so I recommend choosing the best you can find.

For the Potato Salad Base:

• 2 pounds red potatoes (about 6-8 medium potatoes)
• 8 slices thick-cut bacon
• 1 cup celery, finely diced
• ½ cup red onion, finely diced
• 3 green onions, thinly sliced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh dill, chopped

For the Blue Cheese Dressing:

• ⅔ cup mayonnaise
• ⅓ cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• ½ teaspoon salt
• 4-6 ounces blue cheese, crumbled (reserve some for garnish)

Equipment Needed

Having the right tools on hand will make preparation much easier:

• Large pot for boiling potatoes
• Colander for draining
• Large mixing bowl
• Medium bowl for making dressing
• Sharp knife and cutting board
• Measuring cups and spoons
• Skillet for cooking bacon
• Paper towels for draining bacon
• Wooden spoon or rubber spatula
• Plastic wrap or airtight container for storage

Step-by-Step Instructions

Now that we have everything ready, let’s start cooking!

Step 1: Prepare the Potatoes

I always start with the potatoes since they take the longest to cook and cool. Leave the skins on for extra texture and nutrients.

1. Wash the red potatoes thoroughly under cold water.
2. Cut potatoes into bite-sized chunks, about 1-inch cubes. Try to keep them consistent in size so they cook evenly.
3. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
4. Bring the water to a boil over high heat, then reduce to a simmer.
5. Cook the potatoes until they’re tender when pierced with a fork, approximately 12-15 minutes. Be careful not to overcook them – you want them firm enough to hold their shape.
6. Drain the potatoes in a colander and let them cool to room temperature.

Step 2: Cook the Bacon

While the potatoes are cooling, I prepare the bacon, which adds a smoky depth to the salad.

1. Lay the bacon strips in a cold skillet (this helps render the fat more evenly).
2. Turn the heat to medium and cook the bacon until it’s crispy, about 10-12 minutes, turning occasionally.
3. Transfer the cooked bacon to a paper towel-lined plate to drain and cool.
4. Once cool, crumble or chop the bacon into small pieces.

Step 3: Prepare the Vegetables

Fresh, crisp vegetables add essential texture and bright flavors to contrast with the creamy potatoes and dressing.

1. Dice the celery into small, uniform pieces.
2. Finely dice the red onion.
3. Thinly slice the green onions, including some of the green parts.
4. Chop the fresh parsley and dill.

Step 4: Make the Blue Cheese Dressing

This is where the magic happens. The creamy blue cheese dressing is what sets this potato salad apart from traditional versions.

1. In a medium bowl, combine the mayonnaise, sour cream, and Dijon mustard.
2. Add the apple cider vinegar, minced garlic, black pepper, and salt.
3. Whisk until smooth and well combined.
4. Gently fold in most of the crumbled blue cheese, reserving some for garnish.
5. Taste and adjust seasonings as needed.

Step 5: Assemble the Potato Salad

Now it’s time to bring everything together into a cohesive, flavorful dish.

1. Place the cooled potatoes in a large mixing bowl.
2. Add the diced celery, red onion, and most of the green onions (save some for garnish).
3. Pour about two-thirds of the blue cheese dressing over the potato mixture.
4. Gently fold everything together with a wooden spoon or rubber spatula, being careful not to mash the potatoes.
5. Add more dressing as needed until the salad reaches your desired creaminess.
6. Fold in most of the crumbled bacon, reserving some for garnish.
7. Add the chopped parsley and dill, gently folding to incorporate.

Step 6: Final Touches and Serving

Presentation matters! These final touches make the potato salad look as good as it tastes.

1. Transfer the potato salad to a serving bowl.
2. Sprinkle the reserved blue cheese crumbles, bacon pieces, and green onions on top.
3. Add a few sprigs of fresh dill for garnish.
4. Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld together.

Nutritional Information

For those who are health-conscious or tracking their dietary intake, here’s a breakdown of the nutritional content per serving (assuming 8 servings total):

Storage and Make-Ahead Tips

I’ve found that this potato salad actually improves with time as the flavors continue to develop.

Make-Ahead Options:

• Prepare up to 24 hours in advance for best flavor.
• Store in an airtight container in the refrigerator.
• If making ahead, reserve some of the bacon to add just before serving to maintain its crispness.

Storage Guidelines:

• Properly stored in an airtight container, this potato salad will last 3-4 days in the refrigerator.
• Do not freeze potato salad as the texture will become grainy and the dressing may separate.
• If the salad seems dry after refrigeration, add a small amount of sour cream or mayonnaise to refresh it.

Variations and Substitutions

One of the things I love about this recipe is how adaptable it is. Here are some variations to try:

Cheese Options:

• Gorgonzola: For a more pungent, earthy flavor.
• Roquefort: Creates a sharper, more complex taste profile.
• Stilton: Offers a milder blue cheese experience with a creamy texture.
• For those who find blue cheese too strong, try substituting half with crumbled feta for a milder flavor.

Protein Alternatives:

• Pancetta: For an Italian twist instead of bacon.
• Prosciutto: Crisp it up as you would bacon for a more delicate flavor.
• Smoked turkey: A lighter option that still provides smoky flavor.
• Omit the bacon entirely for a vegetarian version and add extra herbs for flavor.

Potato Varieties:

• Yukon Gold: Offers a buttery flavor and creamy texture.
• Purple potatoes: Adds a stunning visual element and slightly nutty taste.
• New potatoes: Their waxy texture holds up well in salads.
• A mix of potato varieties creates interesting textures and flavors.

Serving Suggestions

This Blue Cheese and Bacon Potato Salad pairs beautifully with a variety of main dishes:

Perfect Pairings:

• Grilled steak or burgers
• Barbecue chicken or ribs
• Grilled or roasted salmon
• Smoked brisket
• Fried chicken
• Pulled pork
• Grilled vegetables for a vegetarian meal

Complementary Side Dishes:

• Crisp garden salad with a light vinaigrette
• Grilled corn on the cob
• Coleslaw for a contrasting crunch
• Fresh sliced tomatoes with basil
• Steamed green beans with lemon and garlic
• Corn bread or dinner rolls
• Pickled vegetables for a tangy contrast

Refreshing Non-Alcoholic Beverage Pairings:

• Sparkling water with lemon
• Iced tea with mint
• Homemade lemonade
• Cranberry spritzer
• Cucumber-infused water
• Ginger beer

Troubleshooting Tips

Even experienced cooks sometimes encounter issues. Here’s how to address common problems:

Watery Potato Salad:

• Ensure potatoes are completely cooled before mixing with the dressing.
• If your salad seems watery, drain any excess liquid and add a bit more mayonnaise or sour cream.
• Avoid using waxy potatoes that have been refrigerated while still warm, as condensation will form.

Mushy Potatoes:

• Don’t overcook the potatoes—they should be tender but still firm.
• Use waxy potatoes like red or Yukon Gold that hold their shape better.
• Cut potatoes after boiling if you’re concerned about them becoming waterlogged.

Too Strong Blue Cheese Flavor:

• Reduce the amount of blue cheese and increase the mayonnaise and sour cream.
• Try a milder blue cheese variety like Danish blue.
• Add a teaspoon of honey to the dressing to balance the strong flavor.

Too Salty:

• If your blue cheese or bacon makes the salad too salty, add more potatoes or a tablespoon of sour cream.
• Use low-sodium bacon or reduce the added salt in the dressing.
• Balance with a squeeze of fresh lemon juice.

Special Occasion Adaptations

This potato salad can be adapted for various special occasions:

Holiday Season:

• Add dried cranberries and toasted pecans for a festive touch.
• Include some fresh rosemary in addition to the dill and parsley.

Summer Picnics:

• Make individual servings in mason jars for easy transport.
• Add quartered hard-boiled eggs for extra protein.

Elegant Dinner Parties:

• Serve in small portions as a starter or side dish.
• Use baby potatoes and leave them whole for a more refined presentation.
• Garnish with microgreens or edible flowers.

Frequently Asked Questions

I’ve received many questions about this recipe over the years. Here are answers to the most common ones:

Q: Can I make this potato salad without bacon for vegetarian guests? A: Absolutely! Simply omit the bacon and perhaps add some extra texture with toasted nuts like walnuts or pecans. You might also want to increase the herbs or add capers for more flavor depth.

Q: How far in advance can I make this potato salad? A: This salad can be made up to 24 hours in advance. In fact, I find it tastes even better after the flavors have had time to meld together. Just reserve some of the bacon and garnishes to add right before serving.

Q: My family doesn’t like blue cheese. Can I substitute another cheese? A: Yes! Try using crumbled feta, goat cheese, or even shredded sharp cheddar. Each will create a different flavor profile, but all will work well with the other ingredients.

Q: Are there any lower-fat options for the dressing? A: You can substitute Greek yogurt for some or all of the sour cream and use light mayonnaise to reduce the fat content. The flavor will be a bit tangier, but still delicious.

Q: How do I keep the potatoes from getting mushy? A: The key is not to overcook them. Start checking them after about 10 minutes of boiling. They should be just tender when pierced with a fork. Also, make sure to cool them completely before adding the dressing.

Q: What’s the best type of blue cheese to use? A: This depends on your preference for strength of flavor. Gorgonzola dolce is milder, while Roquefort or Stilton will give a stronger flavor. Danish blue falls somewhere in the middle and is generally widely available.

Q: Can I use dried herbs instead of fresh? A: Fresh herbs really do make a difference in this recipe, but if you must use dried, reduce the amount to about one-third of what’s called for in fresh (1 tablespoon fresh = 1 teaspoon dried). Rehydrate dried herbs in a little bit of water before adding them to the salad.

Q: How many people does this recipe serve? A: As written, this recipe makes approximately 8 servings as a side dish. For a larger crowd, you can easily double the recipe.

The Secret to Perfect Blue Cheese and Bacon Potato Salad

After making this recipe countless times, I’ve discovered a few secrets that really elevate it from good to exceptional:

1. Temperature matters: Allow the potatoes to cool completely before adding the dressing, but serve the final salad at room temperature rather than cold from the refrigerator. This allows the flavors to really shine.
2. Balance is key: The sharp tanginess of blue cheese, the salt and smoke of bacon, and the creamy dressing need to be in harmony. Taste and adjust as you go.
3. Texture contrast: The crisp celery and onions provide necessary contrast to the creamy potatoes and dressing. Don’t skip them!
4. Fresh herbs make a difference: The bright notes from fresh dill and parsley cut through the richness of the other ingredients and really elevate the dish.
5. Give it time: This is one of those dishes that improves after a few hours as the flavors meld together, so try to be patient before serving.

By following these tips and the detailed recipe above, you’ll create a Blue Cheese and Bacon Potato Salad that will have everyone asking for the recipe and coming back for seconds. This isn’t just another side dish—it’s a memorable addition to any meal that showcases how traditional recipes can be reimagined with bold, contemporary flavors.

Whether you’re hosting a summer barbecue, contributing to a potluck, or simply wanting to elevate your weeknight dinner, this potato salad delivers big flavor with relatively little effort. Give it a try, and I’m confident it will become a staple in your recipe collection!