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Bacon and Blue Cheese Potato Salad

Blue cheese and crispy bacon elevate this potato salad from side dish to star status.

May 21, 2018

Blue cheese and crispy bacon elevate this potato salad to star status at a picnic or potluck. Easy to make, it’s great with grilled burgers, steak or salmon.

Serves eight to 10 people.


  • 3 pounds baby new potatoes
  • 7 slices bacon
  • 5 to 6 green onions
  • 4 ounces blue or Gorgonzola cheese, crumbled


  • 3/4-cup mayonnaise
  • 1/3-cup sour cream or Greek yogurt
  • 2 tablespoons white vinegar
  • Kosher salt and freshly-ground black pepper, to taste


In a large pot of boiling water, add 1 teaspoon kosher salt and boil potatoes until tender. This should take no more than 10 minutes if using small potatoes. Test with a fork for doneness and remove to a colander to cool.

Meanwhile, cut bacon into 3/4- to 1-inch strips and fry until very crisp. The fat should create frothy bubbles that cover the surface when bacon is fully cooked. Remove to a paper towel-lined plate with a slotted spoon or spatula.

Slice onions, keeping white and pale green parts for the salad, saving darker green tops for garnish.

In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper. Taste and adjust ingredients, if needed. The dressing will not have a lot of flavor itself; you want a creamy balance of lightly seasoned mayo and sour cream.

Cut cooled potatoes in half or in bite-sized pieces and transfer to a large bowl. Top with bacon, green onions and blue cheese, pour the dressing over, and toss gently to coat. Garnish with extra bacon and the green onion tops and serve immediately or refrigerate for later use. 

Cook’s notes: We cooked a whole 12-ounce package of uncured hickory-smoked bacon for this recipe, using the extra for garnish, and to stuff burgers (with more blue cheese, too). Or add more bacon to the salad! Don’t buy pre-crumbled cheese, it’s never as good as starting with a whole piece. We tried smoked black pepper for the seasoning with delicious results!