The tart pungent flavor and creamy texture of blue cheese makes a wonderful partner for potatoes, sour cream, green onions and bacon. This blue cheese potato salad is pot luck picnic perfect and a great side for a juicy grilled steak.
This post was first published April of 2015 and updated June, 2021 adding step by step instructions.
Spring has sprung and that means dusting off the grill for a steak, burgers and grilled chicken.
And one thing that’s fun about grilling is the opportunity to take a step out of that box and try new BBQ side dishes. Being very proud of my original potato salad recipe, this is a big step, and a delicious one at that.
Who can argue with potatoes, bacon, sour cream and blue cheese, It’s a far cry from my mayonnaise, celery and mustard version, but will make it’s way into my permanent data base and on my table many times this Summer.
And if you’ve been looking, this is a recipe for potato salad with no mayo.
This Blue Cheese Potato Salad 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.
This Summer side dish is delicious with this Buffalo Burger Recipe with Smoky BBQ Sauce, or Grilled Flank Steak with Charred Caramelized Sweet Corn, or even our Best Grilled Chicken.
Let’s take a look.
Ingredients You’ll Need
- 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.
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
- 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.
- Tip: 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.
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 and FAQ’s
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.
I always reach for 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. Blue cheese is easy to crumble. Grab a wedge rather than pre-crumbled blue cheese in a plastic container. The product will be creamier and more flavorful.
Cover and keep in the refrigerator for up to 5 days. It stores beautifully and is one of those recipes that tastes better the next day.
Recipe For Blue Cheese Potato Salad
I hope you give this Bacon Blue Cheese Potato Salad recipe a try. And if you do, please come back and let me know how you liked it by leaving a comment below and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.
And if you have a favorite gourmet potato salad recipe, let me know, I’d love to give it a try.
More Potato Salad Recipes
- Old Fashioned Classic Potato Salad Recipe
- Loaded Baked Potato Salad
- Avocado Potato Salad with Tangy Avocado Dressing
More Recipes Using Blue Cheese
- Silver Spur Ranch Blue Cheese Hamburger
- Blue Cheese Potatoes Dauphinoise
- Mango and Avocado Salad with Blue Cheese
- Pear and Blue Cheese Crostini
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.
Blue Cheese Potato Salad Recipe with Bacon
Ingredients
- 2 1/2 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
Nutrition
Blue Cheese Potato Salad … It’s What’s For A Summer Side Dish
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I love potato salad and this definitely sounds like a good one. I reminds me of a stuffed baked potato.
Love, love, LOVE potato salad. Particularly at this time of the year. This one is nice — want to make it, and soon. Thanks!
Even though I commented in 2015, I will change from “it looks delicious” to it looks awesome” except I always use waxy potatoes as the russets can fall apart. Can’t believe I haven’t made it but must soon.
Delicious and a Tasty change from the ordinary to Extraordinary!
Wow. Love Kate! This recipe sounds delicious!!!!
Thanks Debra.
Hi Lea Ann, Here you are getting ready for summer with the potato salad, and I’m still shoveling snow! Since I love blue cheese, this potato salad is making me hungry. I also looked at your traditional one which is how I usually make mine. Hope you’re having a nice spring.
Thanks Barb. You just can’t beat that traditional version, but this was great for a change. And I’m thinking BBQ and this would make a great meal.
Awesome recipe, Lea Ann. Of course the almonds and bacon don’t hurt. 🙂 Love that crunch. Really must try this for a pot
Iuck coming up.
Cute idea…bloggers clue.
Thanks Barbara. Always good to hear from you.
I like that this dressing is a combination of mayo and sour cream – I bet its got great flavor.
Thank you Lauren!
Lea Ann, this sounds delicious! I love potato salad, so I’d serve this one in addition to, rather than instead of, my regular potato salad! Forget the main dish, pass me those salads!
Thank you Jean! We really liked this one.
I’m with you on that main dish, I’ll take a bowl of potato salad. 🙂
A perfect recipe for the BBQ and picnic season ahead! I love blue cheese and never would have though to add it to potato salad.
Thanks Susan and I agree about that BBQ season and a great side dish.
Sounds like a great potato salad. I had such a hard time finding a recipe on your site this month – you have too many great options. I’ve bookmarked all your hatch chile recipes to try – I still have a freezer full of hatch chiles.
PS, loved your basil pesto – so fresh and delicious!
Happy Spring!
That egg.
The slice in the bottom right hand corner.
He’s a smiley face. See the two eyes and where the yolk pulls away, that is his smile. I can’t un-see it.
I would make this at an upscale BBQ dinner if I do a charity event type of thing. That and a fussy type slaw. Maybe that’s a blog post I need to work on – gourmet BBQ dinner.
what a perfect choice!! 🙂