Best 7 Bacon Gorgonzola Potato Salad Recipes

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Indulge in a symphony of flavors with our tantalizing Bacon Gorgonzola Potato Salad, a delectable dish that harmonizes bold and creamy notes. This exceptional salad features perfectly cooked potatoes, smoky bacon, and tangy Gorgonzola cheese, all enveloped in a luscious dressing that brings everything together. As a delightful addition, this article also presents a collection of equally enticing potato salad recipes, each with its unique twist. From a classic German Potato Salad, known for its tangy mustard dressing, to a refreshing Greek Lemon-Dill Potato Salad, bursting with Mediterranean flavors, to an innovative Roasted Red Potato Salad with a balsamic vinaigrette, these recipes offer a delightful journey through diverse culinary landscapes.


**Recipes:**


1. **Bacon Gorgonzola Potato Salad:** Embark on a culinary adventure with this star of the show, a harmonious blend of smoky bacon, creamy Gorgonzola, and tender potatoes, coated in a luscious dressing that elevates every bite.


2. **Classic German Potato Salad:** Experience the timeless flavors of this German classic, featuring a medley of tender potatoes, tangy mustard dressing, and the perfect balance of sweet and sour notes.


3. **Greek Lemon-Dill Potato Salad:** Dive into the vibrant flavors of the Mediterranean with this refreshing potato salad, where tender potatoes are tossed in a zesty lemon-dill dressing, complemented by fresh herbs and a hint of feta cheese.


4. **Roasted Red Potato Salad with Balsamic Vinaigrette:** Discover a delightful twist on the classic potato salad with this innovative recipe. Roasted red potatoes take center stage, complemented by a tangy balsamic vinaigrette, roasted bell peppers, and a sprinkle of fresh basil.


5. **Easy Potato Salad with Bacon and Chives:** Delight in the simplicity of this quick and easy potato salad, where tender potatoes, crispy bacon, and fresh chives unite in a creamy mayonnaise dressing, resulting in a classic flavor combination that never disappoints.


6. **Creamy Ranch Potato Salad:** Indulge in the creamy embrace of this ranch-flavored potato salad, featuring tender potatoes coated in a luscious ranch dressing, complemented by crisp bacon and fresh herbs, for a delightful side dish that everyone will love.

Check out the recipes below so you can choose the best recipe for yourself!

FINGERLING POTATO SALAD WITH BACON AND GORGONZOLA



Fingerling Potato Salad with Bacon and Gorgonzola image

An elegant twist on a picnic classic, our potato salad showcases fingerling potatoes, crisp bacon, shallots and gorgonzola cheese.

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 7

1 lb fingerling potatoes, cut in half lengthwise
1/3 cup light mayonnaise
4 slices bacon
1/2 cup gorgonzola cheese, crumbled
1/4 cup shallots, chopped
Dash ground red pepper (cayenne)
Italian flat-leaf parsley, chopped for garnishing

Steps:

  • In large pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes; cool to room temperature.
  • Meanwhile, cook bacon until crisp. Drain on paper towels; crumble.
  • In large bowl, add potatoes, bacon, gorgonzola, shallots, and mayonnaise. Gently fold potato mixture to combine all ingredients.
  • Season with salt and cayenne to taste-a little of both goes a long way.
  • Garnish with parsley. Serve immediately or within two hours.

Nutrition Facts : ServingSize 1 Serving

BACON & GORGONZOLA POTATO SALAD



Bacon & Gorgonzola Potato Salad image

Dressed in a rich, creamy sauce flavored with Gorgonzola cheese, chives and bacon, this potato salad is sure to be a hit. I like to make it ahead so the flavors have time to blend. -Barbara Spitzer, Lodi, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1-3/4 pounds potatoes, peeled and cubed
3/4 cup mayonnaise
3/4 cup sour cream
4 green onions, thinly sliced
1 celery rib, finely chopped
2 tablespoons minced chives, divided
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon sugar
1 cup crumbled Gorgonzola cheese
1 cup bacon bits, divided
2 plum tomatoes, peeled, seeded and chopped

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., Meanwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon.

Nutrition Facts : Calories 566 calories, Fat 36g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 1226mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.

POTATO AND BACON SALAD



Potato and Bacon Salad image

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

Provided by readernut

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 8

Number Of Ingredients 8

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  • Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
  • Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  • Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  • Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g

POTATO SALAD WITH BACON



Potato Salad with Bacon image

My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 16 servings.

Number Of Ingredients 12

3 pounds red potatoes (about 12 medium)
4 hard-boiled large eggs
3/4 cup sour cream
2/3 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
11 bacon strips, cooked and crumbled
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup Italian salad dressing

Steps:

  • Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 216 calories, Fat 14g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 363mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

POTATO SALAD WITH BACON AND GORGONZOLA



Potato Salad With Bacon and Gorgonzola image

Make and share this Potato Salad With Bacon and Gorgonzola recipe from Food.com.

Provided by MARIA MAC

Categories     Potato

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

5 lbs yukon gold potatoes, peeled, cut into 3/4-inch cubes
2 1/2 cups mayonnaise, divided
3/4 lb bacon, slices
2 cups gorgonzola, crumbled
1 cup green onion, chopped
1/4 cup fresh parsley, chopped

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
  • Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
  • Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.).

Nutrition Facts : Calories 681.6, Fat 43, SaturatedFat 13.1, Cholesterol 58.7, Sodium 1089.5, Carbohydrate 61.4, Fiber 4.4, Sugar 6.1, Protein 14.7

POTATO SALAD WITH BACON AND GORGONZOLA



POTATO SALAD WITH BACON AND GORGONZOLA image

Categories     Potato     Side     Steam     Quick & Easy

Yield 14 servings

Number Of Ingredients 6

5 pounds Yukkon potatoes, peeled, cut into 3/4-inch cubes
2 1/2 cups mayonnaise, divided
3/4 pound bacon slices(Maple variety is an option)
2 cups crumbled Gorgonzola cheese
1 cup chopped green onions
1/4 cup chopped fresh parsley

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional. Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely. Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.)Serve with steak and red wine!!!

GORGONZOLA TWICE-BAKED POTATOES WITH BACON



Gorgonzola Twice-Baked Potatoes with Bacon image

Bacon and gorgonzola make already delicious twice-baked potatoes heavenly.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 8

Number Of Ingredients 7

4 large baking potatoes (8 to 10 oz each)
4 slices bacon
2/3 cup milk
2 tablespoons butter or margarine
1/2 cup crumbled Gorgonzola or Roquefort cheese
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon salt

Steps:

  • Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork. Place on oven rack. Bake 1 hour to 1 hour 15 minutes or until tender when pierced in center with fork. Let stand until cool enough to handle.
  • Meanwhile, in 12-inch skillet, cook bacon over medium heat 5 to 6 minutes, turning occasionally, until crisp; drain on paper towel.
  • Cut each potato lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes, milk and butter with potato masher or electric mixer on low speed until no lumps remain (amount of milk needed will vary depending upon type of potato used). Stir in cheese, green onions and salt. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet. Crumble bacon onto potatoes.
  • Bake about 20 minutes or until hot. Garnish with additional sliced green onion tops if desired.

Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Use high-quality ingredients: This will make a big difference in the final flavor of your potato salad. Use fresh, waxy potatoes, such as Yukon Gold or red potatoes, and good-quality bacon and Gorgonzola cheese.
  • Cook the potatoes perfectly: The potatoes should be cooked until they are tender, but not mushy. Cook them in a large pot of boiling water until they are easily pierced with a fork, then drain them and let them cool slightly before slicing.
  • Don't overdress the potato salad: The dressing should be flavorful, but not so heavy that it overpowers the potatoes. Start with a small amount of dressing and add more to taste.
  • Chill the potato salad before serving: This will help the flavors to meld and will make the salad more refreshing.
  • Garnish the potato salad with fresh herbs: This will add a pop of color and flavor. Fresh chives, parsley, or dill are all good choices.

Conclusion:

Bacon Gorgonzola Potato Salad is a delicious and versatile side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your potato salad creamy or tangy, with or without bacon, this recipe is sure to please. So next time you are looking for a new potato salad recipe, give this one a try. You won't be disappointed!

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