bacon and bleu cheese potato salad

Name: Bacon & Bleu Cheese Potato Salad
Prep time: 45 min
Cook time: 40 min
Yield: 8
Cuisine: Southern
Ingredients: 3 pound(s) baby red potatoes, unpeeled; 2 tablespoon(s) olive oil; 2 teaspoon(s) salt; 1 teaspoon(s) freshly ground pepper; 8 slice(s) bacon; 1 cup(s) Hellmann's mayonnaise; 1/4 cup(s) fresh parsley, chopped; 1/4 cup(s) white balsamic vinegar; 2 teaspoon(s) granulated sugar; 1 tablespoon(s) Dijon mustard; 1/3 cup(s) red onions, diced; 4 ounce(s) bleu cheese

(1 RATING)

462 Pinches 18 Photos

Barbara Pace

The Villages, FL

Updated on Jan 17, 2025

This recipe was originally made for a tailgate party, so the potatoes were cooked in a foil packet on a covered grill. The bleu cheese lovers thought it was great with their Buffalo wings.

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A bowl of Bacon and Bleu Cheese Potato Salad.

Blue Ribbon Recipe

Bacon and blue cheese - how can you go wrong? This is the perfect potato salad recipe if you're a fan of blue cheese. The flavors are fabulous. Roasting, rather than boiling, red potatoes enhance their flavor and texture. They're tossed with a tangy white balsamic and mayonnaise dressing that has creamy blue cheese blended in. Crumbled bacon adds nice smokiness and a bit of texture. Perfect for summer cookouts!

— The Test Kitchen

prep time 45 Min

cook time 40 Min

method Roast

yield 8 serving(s)

Ingredients

3 pounds baby red potatoes, unpeeled
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground pepper
8 slices bacon
1 cup Hellmann's mayonnaise
1/4 cup fresh parsley, chopped
1/4 cup white balsamic vinegar
2 teaspoons granulated sugar
1 tablespoon Dijon mustard
1/3 cup red onions, diced
4 ounces bleu cheese

How To Make bacon and bleu cheese potato salad

Step 1

Preheat oven to 375 degrees F. Scrub potatoes.

Step 2

Cut into large bite-size pieces.
Step 3

Place potatoes in a single layer in a large pan. Drizzle with oil; sprinkle with salt and pepper. Mix.
Step 4

Cover tightly with heavy duty aluminum foil. Bake potatoes for 30 minutes.
Step 5

While the potatoes bake, fry the bacon. When crispy, remove and drain.
Step 6

Allow to cool and crumble.
Step 7

Whisk together mayonnaise, parsley, vinegar, sugar, mustard, onions, and bleu cheese in a large bowl.
Step 8

Carefully pull back the foil with a fork and check if the potatoes are fork-tender. If not, reseal and bake for another 5 to 10 minutes. Do not overcook potatoes or you will have mashed potato salad! Remove from oven and uncover to allow potatoes to cool a bit.
Step 9

When potatoes are just warm to touch add them and the bacon to the dressing. Gently stir to cover all the potatoes with the dressing.
Step 10

Cover and store in the refrigerator.
Step 11

Make the potato salad ahead of time to allow the dressing to blend through the potatoes. Before serving, I like to sprinkle the top of the salad with some additional bacon, bleu cheese, red onions, and parsley.
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