Best 5 Blue Cheese And Bacon Potato Salad Recipes

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Indulge in the tantalizing symphony of flavors with our exquisite blue cheese and bacon potato salad recipes. This delightful dish is a harmonious blend of creamy blue cheese dressing, crispy bacon, tender potatoes, and a symphony of herbs and spices. Our collection features a range of variations, catering to diverse taste preferences. From the classic combination of blue cheese and bacon to innovative twists with arugula, walnuts, and dried cherries, each recipe promises a unique culinary adventure. Whether you prefer a simple and traditional potato salad or crave a more complex and sophisticated dish, our recipes will guide you towards creating an unforgettable potato salad experience.

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RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES



Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives image

Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

1 1/2 pounds Red Bliss potatoes
3 tablespoons coarse salt
1 1/2 ounces Danish blue cheese, plus more for garnish
1/2 cup buttermilk
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
8 bacon strips, cooked until crisp and crumbled

Steps:

  • Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
  • Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
  • Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.

BLUE CHEESE AND BACON POTATO SALAD



Blue Cheese and Bacon Potato Salad image

This is a scrumptious combination of a favorite Southern restaurant's green bean side dish and potato salad. It's fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.

Provided by Krissy

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

5 cups iced water, or as needed
1 pound small red potatoes
½ pound fresh green beans, cut into 1-inch pieces
4 slices bacon
¼ cup white wine vinegar
¼ cup olive oil
2 tablespoons mayonnaise
1 tablespoon stone-ground mustard
salt and ground black pepper to taste
4 ounces crumbled blue cheese
4 green onions, thinly sliced

Steps:

  • Fill a large bowl with iced water. Line a baking sheet with a dish towel.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
  • Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 16.3 g, Cholesterol 22.5 mg, Fat 20.9 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 6.2 g, Sodium 476.4 mg, Sugar 1.7 g

POTATO AND CORN SALAD WITH BACON, BLUE CHEESE, AND SHERRY VINAIGRETTE



Potato and Corn Salad with Bacon, Blue Cheese, and Sherry Vinaigrette image

Categories     Salad     Pepper     Potato     Picnic     Blue Cheese     Bacon     Corn     Sherry     Summer     Grill/Barbecue     Oregano     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

3 ears fresh corn, unhusked
2 large red bell peppers
2 pounds 1 1/2- to 2-inch-diameter unpeeled red-skinned potatoes (about 24), quartered
4 thick bacon slices, cut into 1/2-inch pieces
1/2 cup extra-virgin olive oil
3 tablespoons Sherry wine vinegar
1/3 cup crumbled blue cheese
1 cup chopped green onions
3 tablespoons chopped fresh oregano

Steps:

  • Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs.
  • Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper lengthwise. Trim ribs and seeds from peppers. Flatten pieces, breaking slightly, if necessary. Place peppers on grill, skin side down. Grill without turning until skins are blackened and blistered, about 10 minutes. Cool 10 minutes. Peel peppers; cut into 1/2-inch squares.
  • Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain; let cool 5 minutes in strainer. Transfer to large bowl.
  • Sauté bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels.
  • Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Drizzle 1/4 cup dressing over potatoes; toss to coat. Add corn, bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional dressing; toss to coat. Season salad with salt and pepper. Add remaining dressing by tablespoonfuls to moisten, if desired. Serve warm or at room temperature.

BIG DADDY'S GRILLED BLUE CHEESE-AND-BACON POTATO SALAD RECIPE - (3.9/5)



Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad Recipe - (3.9/5) image

Provided by á-46177

Number Of Ingredients 14

Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor-plus it makes cleanup a breeze.
Ingredients
3 pounds baby red potatoes, cut in half
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar*
2 teaspoons sugar
2 teaspoons Dijon mustard
1 cup thinly sliced red onion
4 ounces crumbled blue cheese
6 bacon slices, cooked and crumbled

Steps:

  • Preparation 1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet. 2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes. 3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon. *Balsamic vinegar may be substituted but will darken the color of the dressing.

GRILLED RED POTATO SALAD WITH BLUE CHEESE AND BACON



Grilled Red Potato Salad with Blue Cheese and Bacon image

Grilling potatoes is an all too rare means of preparing America's most popular vegetable. And nothing says summer like grilling and potato salad. The blue cheese and bacon give a unique twist on the traditional side dish. -Lindsay Sprunk, Noblesville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 9 servings.

Number Of Ingredients 12

3 pounds small red potatoes, quartered
1 small red onion, thinly sliced
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon pepper
1 cup mayonnaise
1/4 cup minced chives
1/4 cup white balsamic vinegar
2 teaspoons sugar
2 teaspoons Dijon mustard
1 cup (4 ounces) crumbled blue cheese
6 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, toss the potatoes, onion, oil, salt and pepper. Divide mixture between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape. Transfer potato mixture to a large bowl., In a small bowl, combine the mayonnaise, chives, vinegar, sugar and mustard; pour over potatoes and toss to coat. Sprinkle with blue cheese and bacon.

Nutrition Facts : Calories 402 calories, Fat 29g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 687mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.

Tips:

  • Use good quality blue cheese: A sharp, flavorful blue cheese will give the potato salad the best flavor. Look for a blue cheese that is creamy and has a strong aroma.
  • Don't overcook the potatoes: The potatoes should be cooked until they are tender but still hold their shape. Overcooked potatoes will become mushy and fall apart in the salad.
  • Let the potatoes cool completely before mixing them with the other ingredients: This will help to prevent the salad from becoming watery.
  • Use a light hand when mixing the salad: Over-mixing will break up the potatoes and make the salad mushy.
  • Taste the salad and adjust the seasonings as needed: You may want to add more salt, pepper, or blue cheese, depending on your personal preferences.
  • Serve the salad immediately or chill it for later: The salad can be served immediately or chilled for up to 24 hours. If you are chilling the salad, be sure to bring it to room temperature before serving.

Conclusion:

This blue cheese and bacon potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. The creamy blue cheese dressing and crispy bacon add a lot of flavor to the tender potatoes. This salad is sure to be a hit at your next potluck or barbecue.

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