Blue Cheese Potato Salad Recipe with Bacon

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.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 30

Total Time 35

Servings

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

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.

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