Blue Cheese and Bacon Potato Salad
Elevate your next backyard barbecue or weeknight dinner with this bold and creamy Blue Cheese and Bacon Potato Salad. Featuring tender bite-sized red potatoes, crispy bacon, and the signature tangy richness of blue cheese crumbles, this dish is a flavor-packed twist on the classic potato salad. A luscious dressing made with sour cream, mayonnaise, Dijon mustard, and apple cider vinegar ties everything together, while fresh green onions and optional parsley add a pop of color and freshness. Ready in just 35 minutes, this easy-to-make recipe is perfect for serving chilled or at room temperature, making it an ideal side dish for summer gatherings, potlucks, or casual meals.
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Recipe Information
Ingredients
- 2 lbs small red potatoes
- 8 slices bacon
- 1 cup blue cheese crumbles
- 1 cup sour cream
- 0.5 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 3 stalks green onions, thinly sliced
- 2 tbsp fresh parsley, chopped (optional)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Wash and scrub the red potatoes, then cut them into bite-sized chunks (leave the skin on for added texture).
Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until fork-tender.
While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove the bacon from the skillet, let it cool on a paper towel-lined plate, then crumble into small pieces.
Drain the cooked potatoes and set them aside to cool to room temperature.
In a large mixing bowl, combine sour cream, mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper. Stir the dressing until smooth and well combined.
Add the cooled potatoes, crumbled bacon, blue cheese, green onions, and parsley (if using) to the bowl with the dressing. Gently toss everything together until the potatoes are evenly coated with the dressing.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 834 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
