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Chicken Sweet Potato Soup

By 18 Comments

Chicken soup with sweet potatoes is simple, hearty, healthy, gluten free, Whole 30 and paleo friendly. Inexpensive and on the table in about 30 minutes. Keeping the seasonings simple allow the sweet, salty and savory flavors shine. Simply stated, you’re going to love this soup.

Super nutritious, the sweet potato makes a lovely addition to chicken soup. Another favorite healthy soup recipe is this one for Mushroom Soup Without Cream. Brothy and with brown rice, it’s a family favorite.

Chicken soup with sweet potatoes garnished with fresh parsley and toasted baguette

About This Recipe and Why It Works

Under the weather?  Feeling puny?  Classic Chicken soup has been touted as being a cure for the common cold.  Could be, and it sure defines a comforting meal for any Winter evening. The aromas alone are enough to soothe the soul and the hot broth make any scratchy throat feel better.

A steamy bowl of vitamin-packed vegetables swimming in a savory broth alongside chunks of chicken and floating herbs and spices and you’ve got a classic easy homemade soup.

Let’s take America’s favorite soup and and add nutritious chunks of sweet potato for a unique twist.

Did you know that a sweet potato is a member of the bindweed, morning glory family?  Makes sense since we plant these beautiful vines in our Summer patio pots and hanging baskets. You can eat the tubers from these plants, but the texture and flavor won’t be as good as commercially grown plants used for produce that you’ll find in our markets.

With only about 300 calories per serving, Sweet Potato Chicken Soup it a healthy choice year round. let’s take a look.

Ingredients You’ll Need

Ingredients to make chicken soup with sweet potatoes
  • Chicken Broth: Homemade is always best, but canned or boxed will work just fine.
  • Sweet Potato: 1 medium to large. Creamy sweet potato adds such a beautiful layer of flavor and texture to this soup. You won’t want to put your spoon down.
  • Parsnip and Carrot: 1 each, peeled and sliced
  • Onion: Sweet or yellow onion.
  • Celery: Just a couple of stalks will do.
  • Spices: Dill seed, basil and tarragon.
  • Parsley
  • Chicken Breast: Boneless, skinless and chopped.

Recipe Swaps and Substitutions

  • Parsnip: Parsnip and carrots have a similar flavor profile. With parsnip having a stronger and less sweet flavor. If you don’t have parsnip, just add another carrot. However, ditching the carrot and adding another parsnip would be a stronger flavor decision that you might not like.
  • Chicken: Boneless skinless chicken thighs would be a great substitution for the chicken breast. And want to make this easy chicken sweet potato soup even easier? Use left over rotisserie chicken. Just add it in the end and let it heat.
  • Spices: I’ve also made this using two teaspoons of my special soup spice mix. It’s a glorious riff on flavor.
  • Butternut Squash: Try swapping out butternut squash for the sweet potatoes. It will actually save you a few calories.
  • Spinach: Got some fresh spinach you need to use. Trim the stems and toss some in towards the end of cooking. Those leaves will soften quickly and add even more vitamins to this already healthy bowl of soup.
  • Noodles: Make this a chicken noodle soup by adding some quick cooking egg noodles. They only take about 8 minutes to cook, so add them towards the end of the cooking time.
  • Chicken Soup with Potatoes: Switch out those sweet potatoes for white potatoes. I’d recommend using Yukon Gold. They’re not as starchy as Russet and will hold their shape better.

How To Make Sweet Potato Chicken Soup

sauteeing chicken breast in a large black skillet
  1. Step 1: Start by cutting the chicken into bite sized pieces. Heat a pan over medium high heat. Once the pan is hot, add olive oil. Once the olive oil is shimmering and hot, add the chicken pieces and saute them until just starting to brown. Remove from heat and set aside.
Sauteeing carrots, celery, onion, sweet potato and parsnip in a red le creuset dutch oven
  1. Step 2: Cook the vegetables: Heat a Dutch oven over medium high hat, add oil and once the oil is hot, add the chopped vegetables and sweet potato, and sautee for about 10 minutes, or until they’re just starting to smell flavorful and just starting to brown. This will bring out the sweetness in each and every piece. We’re actually making a chunky version of Mirepoix, which is a classic combination of aromatics used for successful soups and braised recipes.
Adding chicken broth to chicken soup with sweet potatoes
  1. Step 3: Add the chicken broth to the pot of vegetables.
Adding spices to sweet potato chicken soup.
  1. Step 4: Add seasonings and simmer on low for about 25 minutes. Add in chicken and cook until chicken is nice and hot. It’s ready to serve.

Pro Tip: Recipes like this are a perfect opportunity to concentrate on honing your knife skills. Cutting the parsnip, carrot, celery and sweet potato into like sizes will insure even cooking, a smart appearance and pride in technique.

Questions You Might Have

Can I Use the Leaves Of The Celery?

Absolutely yes, and I insist. They’re nutritious and add a pop of pure celery flavor. Just rough chop them and throw them in the soup when you add the dry seasonings.

Tips For Success

  • Don’t skip sauteeing the chicken. And don’t over-crowd the pan when doing so. A hot skillet will brown the chicken a bit which will add flavor. We call this Maillard Reaction. It’s basically the chemical reaction that browns foods which adds flavor. Think about toast, your humble toaster may be king of browning.
  • Use a Rotisserie Chicken. To save time, you can use the meat from a rotisserie chicken. Simply add it about the last 10 minutes of cooking time. Enough to heat the meat and bring some of that famous rotisserie flavor to the soup.

Storing and Freezing

  • Soup is one of those meals that always tastes better the next day. This chicken sweet potato soup is great for leftovers and will keep in the fridge in an air-tight contained for about 4 – 5 days.
  • It’s also one of those dishes that freezes well. Just let the soup cool and store in the freezer for about 4 months. Using either sweet potatoes or white potatoes will freeze well.
  • Reheat stove-top or in the microwave. If cooking from frozen leftovers, let the soup thaw in the refrigerator overnight.

Recipe for Chicken Sweet Potato Soup

Chicken soup with sweet potatoes in an orange bowl with a gold spoon

I hope you give this version of chicken soup a try. Chicken soup with sweet potatoes is an easy and hearty dinner the whole family will love.

And if you’re looking for even more soup recipes, check out my Soup Category. I consider soup recipes to be my expertise. You’ll find lots of mouthwatering soups and stews, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili.

This recipe was adapted from a Whole Foods Sweet Potato Chicken Soup Recipe.

More Healthy Chicken Soup Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken sweet potato soup served with bread.
Print Recipe
5 from 3 votes

Chicken Sweet Potato Soup

The ultimate comfort food. Adding chunks of sweet potato makes this classic Chicken and Vegetable Soup even more interesting with flavor.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 6
Calories: 308kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Olive oil
  • 2 chicken breast cut into bite sized pieces
  • ½ medium onion chopped
  • 2 carrot peeled and chopped
  • 2 stalks celery sliced
  • 1 medium sweet potato peeled and small cubed
  • 1 medium parsnip peeled and chopped
  • 2 quarts chicken stock
  • 5 sprigs fresh parsley minced
  • 1 teaspoon dill seed
  • 1 teaspoon basil
  • ½ teaspoon tarragon
  • salt and pepper to taste

Instructions

  • In fry pan, saute chicken breasts in one tablespoon olive oil until almost done. Set aside.
  • In a Dutch oven, heat the remaining one tablespoon of olive oil in a large sauce pot over medium heat. Saute onion, carrots, celery, sweet potato and parsnips for 2 minutes to enhance the natural sugar in them.
  • Add the stock and spices and bring to a boil, lower to a simmer and cook for 25 minutes until all the vegetables are tender. Add in cooked chicken and cook until chicken is nice and hot Season with salt and pepper to taste.
  • Spoon into soup bowls and garnish with chopped fresh parsley.

Notes

Please use some of the celery leaves in this soup. They’re nutritious and add a pop of pure celery flavor. Just rough chop them and throw them in the soup when you add the dry seasonings.
Recipes like this are a perfect opportunity to concentrate on honing your knife skills. Cutting the parsnip, carrot, celery and sweet potato into like sizes will insure even cooking, a smart appearance and pride in technique.
Soup is one of those meals that always tastes better the next day. This soup is great for leftovers and will keep in the fridge for about 4 – 5 days. It’s also one of those dishes that freezes well. Store in the freezer for about 4 months.

Nutrition

Calories: 308kcal | Carbohydrates: 27g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 587mg | Potassium: 947mg | Fiber: 3g | Sugar: 9g | Vitamin A: 8833IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg

Chicken Sweet Potato Soup …It’s what’s for Dinner.

Moroccan Apricot Lamb Tagine

By 3 Comments

Apricot Lamb Tagine is a traditional Moroccan dish that gets its vibrant flavor from warm spices, sweet apricots and tender fall apart braised lamb.

Apricot lamb tagine served in a Moroccan platter.

The word “tagine” refers to both a Moroccan conical cooking vessel and an aromatic stew. A tagine is a circular cooking pot with a dome shaped cover that sits on the base. Tagine recipes are slow cooked stew type meals that are typically made with meat and combine sweet and savory ingredients for flavor.

The basic recipe for Lamb Tagine with Apricots, that I’ve tweaked here and there from the first time I made it, originally comes from Williams and Sonoma, and is my favorite go-to lamb tagine recipe.

The recipe consists of lamb pieces braised with spices, olives, apricots, chickpeas and raisins.

The end result is a tagine recipe that’s incredible with flavor and most certainly entertainment worthy.

Serve the lamb tagine over a bed of pearl couscous and you’ve got an incredible meal.

Table of contents

What You’ll Need To Make Apricot Lamb Tagine

Ingredients to make apricot lamb tagine
  • Lamb Shoulder: What’s the best cut of lamb for tagine? The shoulder of a lamb gets lots of work, so it tends to be full of flavor but takes a while to become tender. That’s why it’s a great choice for stews or braising, where meat is slow simmered until tender.
  • Chickpeas: Preferably dried chickpeas, which will give you better texture and more flavor.
  • Apricots: Dried or fresh apricots.
  • Raisins: Golden raisins have a sweeter, milder flavor than dark raisins.
  • Onion: Yellow or sweet onion. Sauteed onions bring another level of sweetness to the finished tagine.
  • Green Olives: I like to use Castelvetrano olives. They’re easy to find.
  • Tomato Paste.
  • Parsley.
  • Tagine Spices: Coriander, cinnamon, paprika, ginger and garlic.

Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.

Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.

Ingredient Substitutes and Swaps

  • Lamb: Use leg of lamb in place of shoulder. The leg of lamb is a leaner cut, and more expensive which seems a bit like a waste of money when a cheaper cut like shoulder is a better choice for a long simmer. And if you’re simply opposed to cooking with lamb choose a beef chuck roast.
  • Olives: Substitute any kind of green olives in place of the Castelvetrano olives. I’ve used Spanish olives and they work well.
  • Chickpeas: If you don’t want to take the time to soak and cook dried chickpeas substitute one 14.5 ounce can, drained and rinsed.
  • Apricots: If you can’t find dried apricots (which I couldn’t) for the making of this recipe use fresh. The benefit of using fresh is that the fruit will melt down and become a part of the gravy. Dried apricots will hold up to the long simmer and will present themselves as a part of the chunks of lamb and onion .
  • Cinnamon: To get a more pure cinnamon flavor, substitute a cinnamon stock for the ground cinnamon. Just remove it before serving.

Step by Step Instructions

Once the gathering and chopping is done, this apricot lamb tagine comes together easily.

Spices mixed with lamb shoulder pieces to make lamb tatine

Step 1: Place cut up lamb shoulder into a large bowl, add olive oil and sprinkle with coriander, cinnamon, ginger, paprika and garlic. Using a spatula mix well to coat the lamb. Refrigerate for three hours, or overnight.

lamb and onions cooking in a tagine pot

Step 2: Heat the bottom of the tagine over medium high heat. Once the pot is hot, add olive oil. When the olive oil is hot and shimmering, add the onions and lamb pieces.

Cooking lamb and onions in a tagine pot

Step 3: Cook until lamb is starting to brown and onions are becoming soft.

Vegetable broth and cornstarch for lamb tagine

Step 4: In a small bowl, combine vegetable broth, cornstarch and tomato paste until smooth.

Adding ingredients to tagine pot to make apricot lamb tagine

Step 5: Add the raisins, parsley, apricots, chickpeas, chopped parsley and olives on top of the lamb and onions. Gently stir the ingredients to combine. Pour in the vegetable broth mixture. Cover with the top of the tagine and simmer on stovetop on medium low until lamb is tender. About an hour and a half.

Apricot Lamb Tagine – Tips and FAQ’s

What If I Don’t Own A Tagine

Not to worry, a Dutch oven will substitute beautifully for every part of this recipe.

Can I Serve This Lamb Tagine Recipe Right Out Of The Pot?

Absolutely yes. That’s the beauty of a tagine. Just place a trivet on the table for heat protection and place the tagine on the trivet in the center of the table. It creates atmosphere and guests can serve themselves right out of the tagine.

Pro Tip: Cutting Lamb for Tagine Cooking: Be careful not to cut the lamb pieces too small, to avoid it drying out. Cut the lamb into approximately 2″ pieces.

Storage and Freezing

This stew will keep in the refrigerator in an airtight container for 4 – 5 days. It will also keep for up to three months in the freezer.

Serving Suggestion

Couscous. Whether using traditional couscous or pearl couscous will be a perfect side dish for lamb tagine. A simple tossed salad is also a good addition.

What Tagine Should I Buy?

I own two tagine pots. One is a traditional clay pot. The draw back to the clay tagine is that it can only be used in the oven. It’s not suited for stove-top cooking unless you purchase a metal diffuser ring that protects the clay against direct heat.

I recently was given an enameled cast iron tagine pot from UnoCasa. I love this tagine because it can be used anywhere. Gas, electric, ceramic stove tops, as well as in the oven. It can even be used over open fire.

It’s heavy duty construction is great for keeping food warm. Which works well if you don’t serve dinner the minute guests arrive. And it’s beautiful enough to use as a centerpiece server on your table.

The UnoCasa Tagine is larger and holds more, which worked well for the 1 ½ pounds of lamb called for in this apricot lamb tagine recipe. And the lid is a tighter fit, so I don’t need to worry about leaking and spillage while cooking. I do love this tagine pot.

Click on the links or the photo below to check it out.

This is a sponsored post. I’ve received the tagine at no charge, and if you purchase from this post, I’ll receive a small commission at no extra charge to you.

Recipe for Apricot Lamb Tagine

lamb tagine with apricots, chickpeas, and olives served over pearl couscous

Tagines are fun to make and full of exotic flavors. I hope you give this much loved Moroccan stew recipe a try, and if you do, please come back and give the recipe a star rating located in the recipe card. And scroll down and leave a comment about your experience with the recipe.

And if you have a favorite traditional Moroccan lamb tagine recipe, let me know, I’d love to give it a try. And if you’re looking to find out more about tagine’s, I like this article about How to Cook The Perfect Lamb Tagine.

Apricot lamb tagine served in a Moroccan platter.
Print Recipe
5 from 2 votes

Apricot Lamb Tagine With Olives

Apricot Lamb Tagine is a traditional Moroccan dish that gets its vibrant flavor from warm spices, sweet apricots and tender fall apart braised lamb. Tagines are fun to make and full of exotic flavors.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Soaking and marinating1 day
Course: Main Course Lamb
Cuisine: Moroccan
Servings: 6
Calories: 290kcal
Author: Lea Ann Brown

Equipment

  • Tagine

Ingredients

  • ½ cup dried chickpeas
  • 2 cups water
  • SPICES FOR THE LAMB
  • 1 ½ pounds lamb shoulder cut into 6 – 8 chunks, about 2 inches
  • 2 Tablespoon olive oil divided
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • ½ teaspoon ground ginger
  • 1 teaspoon paprika
  • 1-2 cloves garlic chopped
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • INGREDIENTS FOR TAGINE
  • 6 dried apricots or fresh apricots
  • 1 medium onion cut into wedges
  • 5 saffron threads
  • 1 Tablespoon tomato paste
  • ½ cup vegetable broth
  • 1 teaspoons corn starch
  • 4 cardamom pods wrapped in cheese cloth
  • 1 Tablespoon fresh parsley chopped
  • ½ cup golden raisins
  • ½ cup green olives

Instructions

  • Soak the dried chickpeas overnight in just enough water to cover. The next morning, drain the chickpeas, add new water and in a saucepan, simmer them stovetop for 2 hours. Drain the chickpeas and store in refrigerator until ready to use.
  • Mix together all of the Moroccon spices (cinnamon, coriander, ginger, paprika, garlic, salt and pepper) in a small bowl.
  • Cut the lamb shoulder into 6 – 8 chunks about 2 inches.
  • Put the lamb into a large mixing bowl and drizzle with 1 tablespoon olive oil. Using a large spoon, stir the olive oil and lamb together to coat the lamb.
  • Sprinkle the spices over the lamb and stir again to combine well.
  • Marinate the lamb in the refrigerator for at least 3 hours, or overnight.
  • DIRECTIONS FOR THE LAMB TAGINE
  • Heat the tagine pot over medium high heat until hot. Add the remaining 1 tablespoon of oil to the tagine. When the oil starts to shimmer, add the onion wedges and lamb pieces to the hot oil. Salt and pepper the onions and lamb.
  • Cook until lamb is starting to brown and onions are starting to soften. About 10 – 15 minutes. Stirring often so they don't stick to the bottom of the tagine.
  • While onions and meat are cooking, whisk together the vegetable stock, tomato paste and cornstarch in a separate bowl.
  • Pour the broth mixture into the tagine pot, and add in the saffron threads.
  • Wrap cardamon pods in cheesecloth and add them to the pot.
  • Add apricots (pitted and halved if using fresh apricots), olives, parsley, and raisins on top of the lamb and onions. Add the cooked chickpeas.
  • Place the lid on the tagine pot and allow the ingredients to slowly simmer for about an hour and a half. Or until lamb is fall apart tender. Remove cardamon pods and serve.
  • Serve the lamb over pearl couscous.

Notes

Use either dried apricots or fresh apricots for this recipe. If using fresh, cut them in half and remove the pit. The fresh apricots will “melt” as they cook and become part of the gravy. Dried apricots will stay solid and become part of the lamb/onion mixture.
If you don’t own a tagine pot, a Dutch oven will work fine for this recipe.
This stew will keep in the refrigerator in an airtight container for 4 – 5 days. It will also keep for up to three months in the freezer.

Nutrition

Calories: 290kcal | Carbohydrates: 30g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 918mg | Potassium: 634mg | Fiber: 6g | Sugar: 15g | Vitamin A: 648IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 3mg

Lamb and Apricot Tagine … It’s Whats For Dinner

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Ultimate Blue Cheese Potato Salad With Bacon

By 46 Comments

The tart pungent flavor and creamy texture of blue cheese makes a wonderful partner for potatoes, sour cream, green onions and smoky bacon. This blue cheese potato salad with bacon is pot luck picnic perfect and a great side for a juicy grilled steak.

This Summer side dish is delicious with this Buffalo Burgers, or Grilled Flank Steak with Charred Caramelized Sweet Corn, or even our Best Grilled Chicken.

Blue cheese potato salad in a blue ceramic bowl topped with sliced hard boiled eggs and garnished with parsley

Why Embrace This Recipe?

Who can argue with potatoes, bacon, sour cream and blue cheese. 

  • Who Is This Recipe For? This recipe is easy enough for a beginning cook and interesting enough for the seasoned home chef. If you’re someone who attends a lot of back yard bbq’s or office pot lucks, this Blue Cheese Potato salad is a recipe that will capture everyone’s attention.
  • Why This Isn’t Your Grandma’s Potato Salad? It’s a potato salad recipe without mayonnaise. The creamy texture comes from adding sour cream. It’s a far cry from my mom’s Classic Potato Salad Recipe, flavored traditionally with mayo, celery and mustard. This is a unique potato salad dressing that comes with real pizzaz.
  • It’s Easy: Once the prep is complete and potatoes are boiled, potato salads are a quick and very popular option for a side dish.
  • Bacon: Everyone loves bacon, and blue cheese and bacon are a great combo for potatoes. And it’s the reason I call this “the ultimate blue cheese potato salad”.

Choosing The Right Blue Cheese

There’s really no right or wrong on which blue cheese you choose to make blue cheese potato salad. Here are some guidelines about flavors and textures.

  • Maytag Blue Cheese: I have received no incentive to mention this name brand, it's simply the brand I prefer. It's an American made blue cheese produced in Iowa. A cow's milk cheese that is creamy and mild in flavor and easy to find.
  • Roquefort Blue Cheese: Roquefort is a sheep milk's cheese. Creamy and aromatic, complex and intense. This cheese will add a stronger funky flavor to blue cheese dressing. This cheese and its strong personality is made for serious blue cheese lovers.
  • Traditional Danish Blue Cheese: A strong blue veined cheese that is rich and creamy, with a slight bitterness and salt. Made with cow's milk, it's milder than Roquefort and an excellent choice for blue cheese dressing.
  • Stilton Cheese: The best known British Blue Cheese that has a strong spicy flavor. I use it whenever I can find it.
  • Gorgonzola: Gorgonzola, from Italy, is soft and spreadable. Depending on age, the flavor ranges from mild to sharp. Due to its softness, your chunky factor will be compromised. I'd save this one to spread on a burger
  • Amish Blue Cheese: Made in Wisconsin, it's a medium strength cow's milk cheese and a good value and I've made this recipe many times using this cheese. The color variation isn't as crisp as other blue cheeses, making it not my first choice.

In summary, any blue cheese will work for this potato salad. Try them all, find your favorite and make it your own.

Table of contents

Ingredients You’ll Need

ingredients to make blue cheese potato salad
  • Blue Cheese, Purchasing a wedge of blue cheese is preferable for quality. Blue cheese is very easy to crumble with your hands.
  • Potatoes, Yukon Gold or Russet Potatoes work well for potato salads and even small red potatoes are a treat for this recipe.
  • Sour Cream, This potato salad with no mayo uses sour cream instead, which really changes up the flavor profile from the classic.
  • Hard Boiled Eggs, Three hard boiled eggs, either chopped or sliced.
  • Milk, Milk is used to thin the consistency.
  • Green Onions, Three green onions, sliced, white and some green parts.
  • Bacon: Cooked and crumbled.

Ingredients Swaps and Substitutions

  • Onions: If you don’t have green onions, use a mild sweet onion and better yet, a super sweet Vidalia onion. Just chop the onion into small pieces.
  • Milk: Swap that milk with a couple of tablespoons of starchy potato water before you’ve drained it from the cooked potatoes. It’s liquid gold in keeping the potato salad nice and creamy.
  • Sour Cream: I like to use full fat sour cream for optimum flavor. Feel free to use reduced fat sour cream in its place.

Step by Step, How To

potatoes cut in cubes in a le creuset dutch oven covered with water
  1. Step 1: Simmer the potatoes. Cut the potatoes into large bite sized pieces. Place the potatoes in a large pot and cover with cold water. Liberally salt and set on a burner over medium heat. Gently bring the potatoes to a simmer and cook until just getting tender. Don’t boil, or over cook or the potatoes will become mushy. Drain the potatoes in a colander in the sink. (Save a bit of that starchy water to add to the potato salad)

Tip: How To Cut Potatoes For The Best Bite Sized Pieces

When making potato salad, I like the chunks of potatoes to be a little larger that diced or cubed size. That way they won’t get lost in the other ingredients. Cut them roughly 1 inch in size.

  • First slice the potatoes into planks and then cut the planks into sticks.
  • Then cut those sticks into cubes.
  • If you want them to be perfect, start by squaring off the potatoes by cutting off the ends and sides. That will give you more even potato squares without any mis-shapes from their oblong shape. I don’t do this because once mixed into the salad, an odd shaped from a corner will hardly be noticeable.
  • Note: When using small new Yukon Gold or Red Skinned potatoes, simply quarter them.
Cooked potatoes, onions, bacon and blue cheese in a large silver bowl.
  1. Step 2: Place the hot potatoes in a large mixing bowl. Add the blue cheese, sliced onions, sour cream, milk (or starchy potato water, or both) and cooked bacon bits.
mixing ingredients together in a mixing bowl for potato salad with bacon
  1. Step 3: Using a large spatula, gently blend the ingredients together. Don’t over mix. It may cause the potatoes to break apart. Adjust seasonings and add a little more milk or starchy water if necessary.

Tips For Success

  • Potatoes: Choose medium starch potatoes like Yukon Gold or Red Skinned Potatoes. A waxy potato will avoid a mealy texture. They’ll hold their shape and texture better than Russet potatoes, which are a high starch potato. Save those for mashed potatoes or baked potatoes.
  • How To tell when potatoes are “just right done” insert a fork or sharp knife into a potato. If the potato feels tender and the utensil releases easily, they’re done.
  • Grab a wedge or blue cheese rather than pre-crumbled blue cheese in a plastic container. The product will be creamier, fresher and more flavorful.
  • If you don’t want the blue cheese to melt, let the potatoes cool before proceeding with the recipe.

FAQ’s

Can I Leave The Potato Skins On?

No matter what the potato I’m using to make potato salad. I always cook the potatoes with skin on. If using russet potatoes, which have a tough skin, once the potatoes have cooled enough, I remove the skin before proceeding with the recipe. If using Yukon Gold potatoes, I generally will leave the skin on after boiling. The skins are tender enough that they won’t distract from the flavor and texture of the potato salad and they’re very edible.

Why Are My Potatoes Falling Apart?

Simple! They were cooked too long. Watch them closely and test the potato periodically with a knife. Once the knife doesn’t have a “pull” when you release it from the potato, it’s done.

Should I Serve This Potato Salad Warm or Cold?

A creamy potato salad like this recipe is traditionally served cold. A vinaigrette sauced potato salad, like this Warm German Potato Salad, are recipes that can be served warm.

Can I Make This Vegetarian?

Simple, omit the bacon. If you’re looking to keep some crunch, try adding toasted pecans or walnuts.

Make Ahead and Storage

  • Make Ahead: As with any recipe like this, cold potato salads or pasta salads taste better the next day. Perfect to make ahead to save time. You can make this up to two days in advance. Store in the refrigerator, well sealed.
  • Storage: How long will potato salad last in the refrigerator? Store any leftovers in the refrigerator for up to 4 days.

Recipe For Bacon Blue Cheese Potato Salad

Bacon Blue Cheese Potato Salad in a blue ceramic bowl topped with sliced hard boiled eggs

This Blue Cheese Potato Salad with Bacon has quickly become one of our favorite Summer side dishes. Bacon and blue cheese pair wonderfully with potatoes and onions and sour cream, the rest is history.

More Popular Recipes Using Blue Cheese

And the most popular on my site for Homemade Blue Cheese Dressing. It’s steakhouse quality.

Looking for more side dish recipes? Don’t miss my side dish category. You’ll find lots of great recipes including the most popular on my site for Broccoli Cheez Whiz Casserole.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Blue cheese potato salad with bacon.
Print Recipe
5 from 4 votes

Blue Cheese Potato Salad with Bacon

The flavors of blue cheese and bacon flavor this potato salad that's great for any pot luck, back yard BBQ or picnic. A creamy and delicious potato side dish that will wow your crowd. Give this one a try, it's creamy, tart and perfect.
Prep Time20 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 179kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ pounds Potatoes Yukon gold or russet
  • 1 cup sour cream
  • 2 Tablespoons milk or reserved starchy water that the potatoes were cooked in
  • salt and pepper
  • 3 green onions sliced
  • 3 eggs hard cooked and chopped or sliced
  • 4 ounces blue cheese
  • 4 slices bacon cooked and crumbled

Instructions

  • Simmer the potatoes. Cut the potatoes into large bite sized pieces. Place the potatoes in a large pot and cover with cold water. Liberally salt the potatoes and set on a burner over medium heat. Gently bring the potatoes to a simmer and cook until just getting tender. Don't boil, or over cook or the potatoes will become mushy. To tell when they're "just right done" insert a fork or sharp knife into a potato. If the potato feels tender and the utensil releases easily, they're done. Drain the potatoes in a colander in the sink. (Save a bit of that starchy water to add to the potato salad)
  • Place the hot potatoes in a large mixing bowl. Add the blue cheese, sliced onions, sour cream, milk (or starchy potato water, or both) and cooked bacon bits.
  • Using a large spatula, gently blend the ingredients together. Don't over mix. It may cause the potatoes to break apart. Adjust seasonings.
  • Serve garnished with sliced or chopped hard boiled eggs. Add some chopped parsley for some color.

Notes

If the potato salad seems too thick, add more milk or starchy potato water to thin the consistency. 
No matter what the potato I’m using to make potato salad. I always cook the potatoes with skin on. If using russet potatoes, which have a tough skin, once the potatoes have cooled enough, I remove the skin before proceeding with the recipe. If using Yukon Gold potatoes, I generally will leave the skin on after boiling. The skins are tender enough that they won’t distract from the flavor and texture of the potato salad.

Nutrition

Calories: 179kcal | Carbohydrates: 2g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 319mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg

Bacon Blue Cheese Potato Salad … It’s What’s For A Summer Side Dish

Hawaiian Hot Dog With Pineapple Mango Salsa

By 3 Comments

Topped with a fresh sweet pineapple mango salsa, and drizzled with bbq sauce this Hawaiian hot dog recipe brings you a sweet and salty experience that you’ll never forget. Transport your next hot dog to the South Pacific.

Hawaiian hot dog topped with mango pineapple salsa, sliced jalapeno peppers and bbq sauce

If you enjoy cooking with bison, don’t miss my Bison Recipes category.

This is a sponsored post. I have been provided free product, and if you purchase from this article, I will receive a small commission at no extra charge to you. I’ve been purchasing and enjoying products from Charcutnuvo Traditional European Meats for years, and am pleased to enter into this partnership. Check them out at: Traditional European Meats – Charcutnuvo.com

One of my favorite things about hot dogs is that they’re an open-faced blank canvas. They can be served simple, or dressed up to be the star of a party. Half of fun of making hot dogs is loading them up with unique toppings.

For this hot dog adventure, we’re making an easy topping of sweet pineapple mango salsa. It’s laced with crunchy red bell pepper, cilantro and lime juice for a non-ordinary hot dog experience.

What makes the Hawaiian Hot Dog so special? It begins with a good quality wiener, sturdy in texture and with perfect hotdog flavor. May I suggest Bison Hot Dogs?

Then with the addition of a beautiful bright and lively pineapple salsa, your hot dog never had it so good …a wonderful sweet pairing for that salty hot dog.

With the addition of crunchy crisp slices of jalapeno peppers, the flavor experience is ignited.

Adding a drizzle of bbq sauce brings the whole experience together for one delicious dog.

If you’re a big sweet and salty fan, you’re going to love every single bite of this Hawaiian Hot Dog.

So pause, step away from the mustard and ketchup. Put on your Hawaiian shirt and try this hot dog before Summer is gone.

This gourmet hot dog recipe is so easy to make, another bonus plus a perfect choice to feed that hungry crowd for your next back yard bbq, or a family dinner.

Let’s take a look.

What You’ll Need

Ingredients to make Hawaiian Hot Dogs
  • Hot Dog Buns
  • Bison Hot Dogs
  • Jalapeno Peppers, Note: if Jalapeno Peppers are simply too hot for your palate, choose poblano peppers. Remove the veins and seeds and chop. Sprinkle the chopped pepper on top of the pineapple mango salsa and serve.
  • Mango
  • Red Bell Pepper
  • Pineapple, Preferably fresh. Canned simply doesn’t bring the same fresh bright color and flavor.
  • BBQ Sauce. Use your favorite brand.
  • Cilantro

About The Hot Dogs I Use

When it comes to buying hot dogs, I reach for Charcutnuvo Brand. I’ve been buying their products for years and the quality and flavor is remarkable. Sausages and hotdogs taken to the next level.

A pacakge of Charcutnuvo uncured bison hotdogs

For these Hawaiian Hotdogs, I used Uncured Bison Hot Dogs. They bring excellent flavor. They’re fully cooked and smoked. Strong flavor packed with lean protein. The flavor brings hints of mustard and black pepper.

Any of their sausages can eaten as a hotdog or center-of-plate treat. These bison hot dogs are gluten and milk free. 

How To Make Hawaiian Hot Dogs

Pineapple Mango Salsa in a clear bowl with wooden spoon

Make the Hawaiian Pineapple Sauce for Hot Dogs.

Chopped pineapple and mango in a glass bowl

Step 1: In a large mixing bowl, add chopped mango and pineapple chunks.

adding cilantro to pineapple mango salsa and mixing in a clear bowl

Step 2: Add chopped red bell pepper.

Cilantro on top of bell pepper mango pineapple salsa in a clear bowl

Step 3: Add cilantro and lime juice and using a large spoon, gently stir the ingredients to combine.

grilling hotdogs in a stovetop grill pan

Step 4: Using an outdoor gas grill, charcoal grill, or stove-top grill pan, simply cook the bison hotdogs until heated through and you’ve got some good grill marks. About 5 minutes per side. Grilling is the obvious choice here, but you can also pan heat the sausages in a skillet.

grilling hot dog buns in a stovetop grill pan

Step 5: Grill the hot dog buns. Slightly open the buns and place them on the hot grill pan open side down. Cook until you start to see grill marks.

grilled hot dog inside a grilled hot dog bun
grilled hot dog with jalapeno slices
grilled hot dog with mango pineapple salsa and jalapenos
grilled hot dog with mango pineapple salsa and bbq sauce

How to build your Hawaiian Hot Dogs

  • Place a grilled bison hot dog into a grilled bun.
  • Add three to four slices of jalapeno along side the hot dog.
  • Top with salsa and dig in.

Tips and FAQ’s

Are Bison Hot Dogs Healthy?

Choosing bison over pork or beef will guarantee fewer calories, fat and less cholesterol. Bison are raised without any questionable drugs, chemicals or hormones. And bison is a high in nutrients because of the proportion of protein, fat, minerals and fatty acids to its caloric value. Bison is also high in iron. source: National Bison Association. And choosing Charcutnuvo uncured bison hot dogs will also bring you more of what’s good for you, like no nitrates.

How Do I Cook Bison Hot Dogs?

Most hot dogs are pre-cooked once they’re packaged. However, some high end butcher shops sell hot dogs that have not been cooked. For these bison hot dogs, and since they’re smoked and pre-cooked, simply grill them until they’re steamy hot and have those desirable grill marks that bring a little crispy texture to the party. You can also easily pan fry them in your favorite skillet. Cast iron skillets do a beautiful job.

How Do You Get The Heat Out of Jalapeno Peppers?

The veins and seeds carry the heat of the jalapeno pepper. Cut the top off the jalapeno pepper, then using a thin handle of a spoon or fork is a great tool to dig out the seeds and veins. Slice and enjoy the pure flavor of a Jalapeno Pepper … without all that heat.

Do I Have To Use Bison To Make Hawaiian Hotdogs?

Absolutely not. Just grab your favorite package of hotdogs and proceed with the recipe.

Pro Tip: Grill The Pineapple. Take the time to grill pineapple rings before chopping them for this salsa. It will bring a smoky caramelized flavor.

Recipe for Hawaiian Hot Dogs

Grilled Hot Dogs with bbq sauce and salsa

I hope you give these Hawaiian Hot Dogs a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

Side Dishes To Serve With Hotdogs

And if you’re looking for more Bison recipes, don’t miss my Bison Category.

Have left over salsa? Serve it over roasted salmon the next night.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Hawaiian hot dog topped with mango pineapple salsa, sliced jalapeno peppers and bbq sauce
Print Recipe
5 from 1 vote

Hawaiian Hot Dogs Recipe Pineapple Mango Salsa

Topped with a fresh sweet pineapple mango salsa, and drizzled with bbq sauce brings you a sweet and salty experience that you'll never forget.
Prep Time30 minutes
Cook Time5 minutes
Course: Main Course Hotdog
Cuisine: American
Servings: 12
Calories: 331kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE SALSA
  • 2 cups fresh pineapple diced
  • 2 cups mango diced
  • 1 cup red bell pepper diced
  • 3 tablespoons cilantro chopped
  • ¼ cup lime juice about 1 ½ limes
  • salt and pepper to taste
  • FOR THE HOT DOGS
  • 5 whole jalapeno peppers sliced
  • ½ cup BBQ Sauce
  • 12 Bison Wieners or beef hotdogs
  • 12 hot dog buns

Instructions

  • FOR THE SALSA: Chop the pineapple, mango, bell pepper and cilantro.
  • In a large bowl combine the chopped ingredients and add the lime juice. Using a large spoon gently stir to combine well. Set aside.
  • FOR THE HOTDOGS:
  • Slice jalapeno peppers.
  • Heat a grill to 450 degrees to get those grates nice and hot. Turn down heat to 350 and add the Bison Wieners. Cook about 5 minutes per side, or until heated through and you see good grill marks.
  • Add the buns, to the grill split side down, arrange then so they are tented. Grill the buns until they are toasted and grill marks start to appear.
  • To serve: Place the wieners in the buns and tuck the sliced jalapenos on the side of the wiener. Sprinkle on some of the pineapple mango salsa, add some bbq sauce and dig in.

Notes

Most hot dogs are pre-cooked once they’re packaged. However, some high end butcher shops sell hot dogs that have not been cooked. For these bison hot dogs, and since they’re smoked and pre-cooked, simply grill them until they’re steamy hot and have those desirable grill marks that bring a little crispy texture to the party. You can also easily pan fry them in your favorite skillet. Cast iron skillets do a beautiful job.
Purchase Hawaiian Hot Dogs Buns for an even more authentic experience.
If Jalapeno Peppers are just too hot for you, purchase Poblano Peppers, remove veins and seeds and dice them. Sprinkle them on top of the salsa once the hotdog is built.
Presentation Tip: Toast hot dog buns to create grill marks.  Just pull them apart a bit and place them on the grill split part down. Watch them close and remove them once grill marks start to show.

Nutrition

Calories: 331kcal | Carbohydrates: 39g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 797mg | Potassium: 269mg | Fiber: 2g | Sugar: 17g | Vitamin A: 747IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 2mg

Hawaiian Hot Dogs … It’s what’s for Summer cook outs.

Avocado Potato Salad with Tangy Avocado Dressing

By 2 Comments

Combining potatoes and avocado are a match made in heaven for a unique potato salad recipe. Topped with a creamy luxurious dressing, and vibrant with peas and carrots, This avocado potato salad is a dish you’ll want to serve all Summer long.

Avocado potato salad with carrots and peas.

This recipe was originally shared May of 2017. I have updated text and added step by step instructions.

About This Recipe and Why It Works

I have a couple of obsessions when it comes to Summer food, burgers and potato salads. This will be the 4th version of a potato salad recipe that has made an appearance on my site, and I’m sure it won’t be the last.

There’s the recipe I posted for Classic Potato Salad, my long-time family recipe that we think walks on water.

Then there was the Blue Cheese Version, I mean really, who can argue with combining potatoes, bacon, sour cream and blue cheese.

And let’s give a standing ovation to the Loaded Baked Potato Salad with mayo, sour cream, bacon and cheddar.

My latest potato salad adventure combines potatoes, blanched carrots, frozen peas, topped with creamy avocado. A tangy creamy avocado dressing brings everything together, for unique side dish experience.

The dressing, which is a combination of avocado, lime juice, olive oil, mayo and Worcestershire sauce is absolutely captivating as it wraps around the blanched vegetables.

Avocado Potato Salad is delicious, it’s tangy and it’s Summery. You’ll want to serve this alongside burgers, steaks and beyond.

Yukon gold potatoes work beautifully here for the fresher and healthier version of an American classic. 

You’ll have extra dressing left over. Save it for a tossed green salad the next day

So let’s welcome this avocado salad into the family. Let’s take a look.

Ingredients You’ll Need

Ingredients to make avocado potato salad
  • 1 whole avocado
  • Mayonnaise
  • Oils: Olive oil and vegetable or canola oil
  • Potatoes: Preferably Yukon Gold
  • Garlic
  • Worcestershire Sauce
  • Lime Juice
  • Sugar
  • Fresh Cilantro
  • Frozen Peas
  • Fresh Carrots

Ingredient Swaps and Substitutions

  • Potatoes: Use any potato you have on hand. Russet or red-skinned.
  • Cilantro: Don’t care for cilantro? Simply omit it from the recipe.
  • Worcestershire Sauce: Give Pickapeppa Sauce a try.
  • Mayonnaise: Want to make things a little healthier? Substitute Greek Yogurt for the Mayo.

Step by Step Instructions

Let’s get started.

boiling yukon gold potatoes in a saucepan
blanching sliced carrots in a sauce pan
Step 1, Cook potatoes and blanch carrots
  • Step 1: Using sauce pans, cook potatoes until tender. And blanch carrots until crisp-tender.
Using a food processor to blend avocado mayonnaise lime sauce
Step 2: Prepare the Avocado Cream Sauce
  • Step 2: Make the avocado dressing: Combine the oils, lime juice, garlic, mayonnaise, Worcestershire, ½ of the avocado which has been pitted and flesh scooped from the skin, cilantro, and ¾ teaspoon salt, sugar, along with 3 tablespoons cold water in a food processor.
Avocado Lime Cream Sauce made in a food processor
Step 3

Step 3: Blend the ingredients until smooth. Taste and season with more salt if needed.

Mixing avocado cream sauce with potatoes, carrots and green peas to make avocado potato salad
Step 4

Step 4: Add cooked potatoes, blanched carrots and frozen peas to a bowl. Add 2 – 3 heaping tablespoons of the avocado sauce to the vegetables.

Avocado Potato Salad in a clear bowl.
Step 5

Step 5: Using a large spatula, gently stir to combine. When ready to serve, top the salad with cubed fresh avocado.

Tips and FAQ’s

The Right Way To Boil Potatoes

As with any tuber vegetable, add potatoes to cold, salted water. Slowly bring the potatoes to a simmer. If you cook potatoes at a rolling boil, they may cook too quickly and become soggy. Check them with a sharp knife to determine when they’re done. Push the knife into the potato, if the knife releases easily the potatoes are done. Remove them from the heat and drain.

Can The Avocado Dressing Be Made In Advance?

Yes. Make the dressing a day or so in advance. This recipe makes more than enough for the avocado potato salad. Store it in a mason jar and use it for salad dressing.

How Long Will This Last In The Refrigerator

Refrigerate leftovers, picking out any uneaten cubes of avocado with a fork. The avocado will discolor when stored. Store the potato salad in an air-tight container in the refrigerator for about 5 days. Add more fresh avocado when serving leftovers.

Recipe for Creamy Avocado Potato Salad with Tangy Avocado Dressing

avocado potato salad with carrots and peas and avocado dressing

I hope you give this avocado potato salad a try and if you do, please come back and let me know how you liked it and give the recipe a star rating. And if you have a favorite avocado salad recipe, let me know, I’d love to give it a try.

And if you’re looking for even more Summer side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipes, including the most popular on my site for Broccoli Cheez Whiz Rice Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Avocado potato salad with carrots and peas.
Print Recipe
5 from 1 vote

Avocado Potato Salad, with Tangy Avocado Dressing

This creamy dressing is a wonderful compliment to potatoes, carrots, peas and avocado. You’ll want to serve this all Summer long.
Prep Time15 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 571kcal
Author: Lea Ann Brown

Ingredients

  • 4 medium Yukon Gold Potatoes About 1 pound, peeled, cubed
  • 2 – 3 medium carrots Cleaned, thick sliced
  • ½ cup frozen peas
  • 1 avocado divided
  • ¼ cup olive oil
  • ¼ cup vegetable oil
  • 3 tablespoons lime juice 1 ½ limes
  • 1 clove garlic chopped
  • ½ cup mayonnaise
  • 1 tablespoon Worcestershire Sauce
  • ½ cup cilantro rough chopped
  • ½ teaspoon sugar
  • ¾ teaspoon salt
  • 3 tablespoons cold water

Instructions

  • Peel and cube potatoes. In a saucepan, place potatoes in cold water and slowly bring to a boil. Reduce heat and simmer for about 15 – 20 minutes or until tender.
  • Clean and thick slice the carrots. In a smaller sauce, bring water to a boil. Add carrots. Reduce heat and simmer for about 10 – 15 minutes or until tender. 
  • Drain both vegetables and place in a large bowl. 
  • Add the frozen peas and toss. Salt and pepper to taste.
  • To make the dressing. Combine the oils, lime juice, garlic, mayonnaise, Worcestershire, ½ of the avocado which has been pitted and flesh scooped from the skin, cilantro, and ¾ teaspoon salt, sugar, along with 3 tablespoons cold water in a food processor.
  • Blend until smooth. Taste and season with more salt if needed. Pour into a jar with a secure lid and refrigerate until ready to use.
  • Spoon enough of the dressing over the potato, carrot and peas. Cube the remaining avocado and add at the end. Toss well. 

Notes

This is best served at room temperature. Can be made in advance, but only add the cubed avocado right before serving.
You’ll have extra dressing left over. Save it for a tossed green salad the next day.

Nutrition

Calories: 571kcal | Carbohydrates: 45g | Protein: 7g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 709mg | Potassium: 1232mg | Fiber: 10g | Sugar: 7g | Vitamin A: 8586IU | Vitamin C: 54mg | Calcium: 53mg | Iron: 2mg

Avocado Potato Salad with Tangy Avocado Dressing … It’s what’s for a Side Dish.