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    Home > Side Dishes > Blue Cheese Potato Salad Recipe With Bacon

    Blue Cheese Potato Salad Recipe With Bacon

    Published: Jun 22, 2021 · Modified: Feb 21, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

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

    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

    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.

    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
    • 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)
    Cooked potatoes, onions, bacon and blue cheese in a large silver bowl.
    • 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

    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

    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.

    What Kind Of Blue Cheese Is Best For This Recipe

    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.

    How Long Will Potato Salad Last In The Refrigerator?

    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

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

    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 with Bacon and sliced hard boiled eggs.

    Blue Cheese Potato Salad Recipe 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.
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 8
    Calories: 179kcal
    Author: Lea Ann Brown

    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
    Prevent your screen from going dark

    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
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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

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    Reader Interactions

    Comments

    1. Karen (Back Road Journal) says

      June 30, 2021 at 8:03 am

      I love potato salad and this definitely sounds like a good one. I reminds me of a stuffed baked potato.

      Reply
    2. John / Kitchen Riffs says

      June 23, 2021 at 8:48 am

      Love, love, LOVE potato salad. Particularly at this time of the year. This one is nice — want to make it, and soon. Thanks!

      Reply
    3. Larry says

      June 22, 2021 at 2:21 pm

      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.

      Reply
    4. Teresa Green says

      March 24, 2019 at 8:25 am

      Delicious and a Tasty change from the ordinary to Extraordinary!

      Reply
    5. Debra says

      April 18, 2015 at 7:56 am

      Wow. Love Kate! This recipe sounds delicious!!!!

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:24 pm

        Thanks Debra.

        Reply
    6. Barb Behmer says

      April 17, 2015 at 2:56 pm

      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.

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:24 pm

        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.

        Reply
    7. Barbara says

      April 16, 2015 at 2:42 pm

      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.

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:23 pm

        Thanks Barbara. Always good to hear from you.

        Reply
    8. Lauren @ Sew You Think You Can Cook says

      April 14, 2015 at 1:33 pm

      I like that this dressing is a combination of mayo and sour cream – I bet its got great flavor.

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:16 pm

        Thank you Lauren!

        Reply
    9. Jean | DelightfulRepast.com says

      April 13, 2015 at 8:09 am

      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!

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:21 pm

        Thank you Jean! We really liked this one.

        Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:23 pm

        I’m with you on that main dish, I’ll take a bowl of potato salad. 🙂

        Reply
    10. Susan says

      April 12, 2015 at 10:50 am

      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.

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:21 pm

        Thanks Susan and I agree about that BBQ season and a great side dish.

        Reply
    11. Christy @ Confessions of a Culinary Diva says

      April 12, 2015 at 10:49 am

      5 stars
      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!

      Reply
    12. Chris says

      April 12, 2015 at 7:04 am

      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.

      Reply
    13. Alice says

      April 11, 2015 at 7:44 pm

      5 stars
      what a perfect choice!! 🙂

      Reply
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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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