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Blue Cheese and Bacon Potato Salad

Blue cheese and bacon potato salad with tender red potatoes, crispy bacon, and a creamy, tangy dressing. Chill it for 2 hours so the flavors meld like a steakhouse side.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Cubed for even cooking.
Bacon and blue cheese
  • 10 bacon Cooked and crumbled.
  • 1 cup blue cheese crumbles Divide: use about half in the salad, reserve the rest for topping.
Creamy dressing
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk
  • 2 tbsp white wine vinegar
  • 0.25 cup green onions Sliced; use both in the salad and as a topping.
  • 0.5 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Add cubed red potatoes to a Dutch oven and cover with water; bring to a boil over high heat, then continue until tender, about 10-15 minutes. You’ll know they’re ready when a knife slides in easily and the pieces start to look slightly fluffy at the edges.
  2. Drain the potatoes and spread them on a sheet pan to cool for a few minutes before mixing. The surface should be dry to the touch, not steaming.
Build the potato salad
  1. Add cooled potatoes, cooked crumbled bacon, and about half of the blue cheese to a large bowl and toss to distribute evenly. The potatoes should look evenly speckled with bacon and blue cheese.
  2. Whisk sour cream, mayonnaise, buttermilk, white wine vinegar, salt, and pepper until smooth and pourable, about 30-60 seconds. Stop when the dressing looks creamy with no streaks.
  3. Pour the dressing over the potato mixture and toss gently until the potatoes are coated. The salad should look glossy, with dressing clinging to the potato surfaces.
  4. Top with the remaining blue cheese and the sliced green onions. Finish with a visible scatter of blue cheese crumbles on top.
Chill and serve
  1. Refrigerate the potato salad for 2 hours before serving. It should be cold throughout and hold together when you scoop it.

Notes

Pro tip: let the potatoes cool briefly before dressing so the mayonnaise doesn’t thin out. Refrigerate covered for 3-4 days; the flavors improve after the first hour. Freezing: no, the creamy dressing can break after thawing. If you prefer a lighter option, use plain Greek yogurt in place of half the mayonnaise.