Best 15 Blue Cheese Potato Salad Recipes

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Indulge in a symphony of flavors with our tantalizing Blue Cheese Potato Salad, a culinary masterpiece that harmonizes creamy textures, tangy cheeses, and a symphony of herbs. This delectable dish features perfectly cooked potatoes coated in a velvety dressing crafted from tangy blue cheese, mayonnaise, sour cream, and a hint of Dijon mustard. A generous sprinkle of fresh herbs, including chives, parsley, and dill, adds a burst of aromatic freshness that elevates the salad to a new level of culinary delight. Alongside the Blue Cheese Potato Salad, our article presents a tempting array of potato salad recipes that cater to diverse preferences. From the classic American Potato Salad, boasting a mayonnaise-based dressing and a medley of colorful vegetables, to the German Potato Salad, renowned for its vinegar-based dressing and crispy bacon bits, our collection offers a global tour of potato salad variations.

Here are our top 15 tried and tested recipes!

BLUE CHEESE POTATO SALAD



Blue Cheese Potato Salad image

This is a delicious zesty potato salad.

Provided by TOSWEETFORU

Categories     Salad     Potato Salad Recipes     No Mayo

Time 45m

Yield 5

Number Of Ingredients 8

4 slices bacon
2 pounds red new potatoes
½ cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
½ teaspoon salt
1 teaspoon ground black pepper
1 ½ ounces blue cheese, crumbled

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
  • In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g

BACON BLUE CHEESE POTATO SALAD



Bacon Blue Cheese Potato Salad image

I'm not crazy about potato salad, but this one is definitely the exception. It's creamy and the flavor is wonderful. I got the recipe from my friend Devon, who got it from somebody else. Don't be put off by the blue cheese - the flavor is not overwhelming at all. I didn't know it had blue cheese until I asked for the recipe.

Provided by jaynine

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2 lbs red potatoes, cut into eighths
5 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped
3 ounces blue cheese, crumbled (about 3/4 cup)

Steps:

  • Boil potatoes until tender.
  • Cook bacon until crisp, and cut into one inch pieces.
  • In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
  • Fold in green onions, cheese, potatoes and bacon.
  • Can be served immediately or refrigerate until ready to serve.

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

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS, AND BLUE CHEESE VINAIGRETTE



Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     Salad     Potato     Side     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped

Steps:

  • Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
  • Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
  • Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
  • Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

BLUE CHEESE POTATO SALAD



Blue Cheese Potato Salad image

Categories     Salad     Cheese     Mustard     Potato     Mayonnaise     Blue Cheese     Summer     Chill     Sour Cream     Bon Appétit

Yield Serves 12

Number Of Ingredients 10

5 pounds red new potatoes
1/2 cup dry white wine
Salt and freshly ground pepper
1 1/4 cups mayonnaise
1 1/4 cups sour cream
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons cider vinegar
1/2 pound blue cheese, crumbled
5 green onions, minced
1 1/2 cups chopped celery

Steps:

  • Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.
  • Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

BLUE CHEESE POTATO SALAD



Blue Cheese Potato Salad image

Try my tasty blue cheese spin on classic potato salad. You can easily double the recipe for large picnics or potlucks. -Jennifer Lewis, Britton, Michigan

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings.

Number Of Ingredients 14

2-1/2 pounds red potatoes (about 7 medium), cut into 3/4-inch pieces
2 tablespoons red wine vinegar
1-1/2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 hard-boiled large eggs, finely chopped
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup chopped sweet pickles
2 green onions, finely chopped
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup blue cheese salad dressing
1/2 teaspoon celery seed

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-10 minutes or just until tender. Drain; transfer to a large bowl., Add vinegar, pepper sauce, salt and pepper to hot potatoes; let stand 30 minutes at room temperature, stirring gently halfway through standing. Add eggs, onion, celery, pickles and green onions. In a small bowl, mix remaining ingredients; add to potato mixture. Toss gently to coat. Serve immediately or refrigerate until cold.

Nutrition Facts :

BLUE CHEESE POTATO SALAD



Blue Cheese Potato Salad image

Make and share this Blue Cheese Potato Salad recipe from Food.com.

Provided by evelynathens

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs potatoes
1/4 cup dry white wine
2/3 cup mayonnaise
2/3 cup sour cream
1 1/2 tablespoons Dijon mustard
1 tablespoon cider vinegar
4 ounces blue cheese, crumbled
3 green onions, minced
2/3 cup chopped celery

Steps:

  • Boil or steam potatoes until tender; drain; cool slightly.
  • Peel and cut into 1 inch pieces.
  • Transfer to large bowl.
  • Add wine, season and toss to coat.
  • Cool.
  • Combine all remaining ingredients, adjust seasoning; mix with potatoes.
  • (can be prepared 1 day ahead, chilled. Let stand 30 minutes before serving).

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.

POTATO AND BLUE CHEESE SALAD



Potato and Blue Cheese Salad image

Categories     Salad     Potato     Side     Fourth of July     Picnic     Blue Cheese     Bacon     Summer     Boil     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

2/3 cup olive oil
1/3 cup apple cider vinegar
1/4 cup minced shallots
1 tablespoon chopped fresh parsley
1 tablespoon plus 1/4 cup chopped fresh chives
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
2 teaspoons grated lemon peel
3 pounds small red-skinned potatoes, quartered
8 bacon slices
12 romaine lettuce leaves
1/2 cup crumbled blue cheese (about 2 1/2 ounces)
1 hard-boiled egg, grated

Steps:

  • Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
  • Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.

BEET AND POTATO SALAD WITH BLUE CHEESE DRESSING AND DILL



Beet and Potato Salad with Blue Cheese Dressing and Dill image

Provided by Damaris Phillips

Categories     side-dish

Time 5h15m

Yield 4 servings

Number Of Ingredients 12

2 pounds new potatoes, quartered
3 tablespoons coconut oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound beets, peeled and cut into 1/2-inch dice
2/3 cup mayonnaise
1/3 cup buttermilk
2 tablespoons whole-grain mustard
1 cup chopped celery (about 2 stalks)
1/4 cup chopped green onions (just the greens)
2 tablespoons chopped fresh dill
4 ounces blue cheese, crumbled (I like Smokey Blue best)

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.
  • Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.
  • Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.

CELERY BLACK GRAPE AND BLUE CHEESE POTATO SALAD



Celery Black Grape and Blue Cheese Potato Salad image

This combination is genius and works incredibly well if I do say so myself! Every element of the dish complements the next. One of those things I make sometimes and live off it for days! Crunchy big chunks of refreshing celery set in blue cheese dressing with the sweetness of black grapes to offset both. The potatoes are a great foil to this and prevent it from being too rich. A great dish to serve at buffets or pot luck dinners Its a cheeseboard lovers dream and looks colourful and presentable too

Provided by robd16

Categories     Potato

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 7

2 lbs salad potatoes (I prefer a waxy variety like Charlotte)
8 large celery ribs, washed and cut into large diagonal chunks
500 g seedless black grapes (A large bunch of the best and darkest available)
150 g danish blue cheese, crumbled (approx)
400 ml approx Greek yogurt (Can use half mayo or low fat either)
plenty fresh ground black pepper
salt

Steps:

  • Boil the potatoes in plenty of salted water for 15 minutes or until tender.
  • Whilst still hot, mix with the yoghurt and cheese and allow to more or less cool.
  • Add the celery chunks and grapes along with plenty of black pepper and mix thoroughly.
  • Transfer to a clean bowl, cover and refrigerate for at least 2 hours.
  • Remove from the fridge 30 minutes before serving, mixing in any water that may have separated or adding more yoghurt or mayo if the dressing has been sucked up by the potatoes.

POTATO, BLUE CHEESE & ASPARAGUS SALAD



Potato, Blue Cheese & Asparagus Salad image

I believe this is from Bev Bennett, former food editor of the Chicago Sun Times. I got this from an old newspaper clipping.

Provided by coconutty

Categories     Potato

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

2 medium boiling potatoes or 2 large boiling potatoes, quartered
1 -2 ounce blue cheese
6 asparagus spears, cooked and cut into 1-inch pieces
1 green onion, green and white parts, minced
2 tablespoons sour cream or 2 tablespoons plain yogurt
white pepper, freshly ground

Steps:

  • Cook potatoes in water to cover until tender, about 30 minutes. Drain well. Peel if desired. Dice and place in salad bowl.
  • Crumble cheese and stir in (heat of potatoes will partially melt cheese, creating sauce).
  • Add asparagus, green onion, sour cream and white pepper to taste.
  • Serve hot or warm (this salad doesn't taste good cold).

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:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well when boiled and are less likely to fall apart in the salad.
  • Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and lose their flavor.
  • Let the potatoes cool completely before adding them to the salad: This will help to prevent the salad from becoming watery.
  • Use a good quality blue cheese: The flavor of the blue cheese will be the dominant flavor in the salad, so make sure to choose one that you like.
  • Don't be afraid to experiment with different ingredients: You can add chopped bacon, hard-boiled eggs, or even grilled chicken to the salad for extra flavor.

Conclusion:

Blue cheese potato salad is a classic summer dish that is perfect for picnics, potlucks, and barbecues. It's easy to make and always a crowd-pleaser. With its creamy, tangy dressing and crunchy potatoes, blue cheese potato salad is a dish that everyone will love.

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