Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

bacon and bleu cheese potato salad

(1)
GOODFOODGROUPIE avatar
Blue Ribbon Recipe by
Barbara Pace
@GOODFOODGROUPIE
The Villages, FL

This recipe was originally made for a tailgate party, so the potatoes were cooked in a foil packet on a covered grill.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.

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 @kitchencrew
(1)
yield 8 serving(s)
prep time 45 Min
cook time 40 Min
method Roast

Ingredients For bacon and bleu cheese potato salad

  • 3 lb
    baby red potatoes, unpeeled
  • 2 Tbsp
    olive oil
  • 2 tsp
    salt
  • 1 tsp
    freshly ground pepper
  • 8 slice
    bacon
  • 1 c
    Hellmann's mayonnaise
  • 1/4 c
    fresh parsley, chopped
  • 1/4 c
    white balsamic vinegar
  • 2 tsp
    granulated sugar
  • 1 Tbsp
    Dijon mustard
  • 1/3 c
    red onions, diced
  • 4 oz
    bleu cheese

How To Make bacon and bleu cheese potato salad

  • Clean the potatoes.
    1
    Preheat oven to 375 degrees F. Scrub potatoes.
  • Cut into larger bite-size pieces.
    2
    Cut into large bite-size pieces.
  • Place in a baking sheet and toss with olive oil, salt, and pepper.
    3
    Place potatoes in a single layer in a large pan. Drizzle with oil; sprinkle with salt and pepper. Mix.
  • Cover with aluminum foil and bake.
    4
    Cover tightly with heavy duty aluminum foil. Bake potatoes for 30 minutes.
  • Fry the bacon.
    5
    While the potatoes bake, fry the bacon. When crispy, remove and drain.
  • Chop cooled bacon.
    6
    Allow to cool and crumble.
  • Whisk together mayonnaise, white vinegar, mustard, sugar, blue cheese, parsley, and onion.
    7
    Whisk together mayonnaise, parsley, vinegar, sugar, mustard, onions, and bleu cheese in a large bowl.
  • Check the potatoes to see if they are cooked.
    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.
  • Add warm potatoes and chopped bacon to the dressing.
    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.
  • Cover and chill in the fridge.
    10
    Cover and store in the refrigerator.
  • Add to a serving bowl.
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT