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bacon & bleu cheese potato salad

(1 rating)
GOODFOODGROUPIE avatar
Blue Ribbon Recipe by
Barbara Pace
@GOODFOODGROUPIE
The Villages, FL

This recipe was originally made for a tailgate party, so the potatoes were cooked in a foil packet on a covered grill. The bleu cheese lovers thought it was great with their buffalo wings.

Blue Ribbon Recipe

Hmm bacon and blue cheese - how can you go wrong? This is the perfect potato salad recipe if you're a fan of blue cheese. The flavors are fabulous! Next time I make this, I'm going to try and grill the potatoes like Barbara originally did. I bet that will add even more flavor. Perfect for summer cookouts!

— The Test Kitchen @kitchencrew
(1 rating)
yield 8 - 10
prep time 30 Min
cook time 30 Min
method Roast

Ingredients For bacon & bleu cheese potato salad

  • 3 lb
    baby red potatoes, unpeeled & cut in large bite size pieces
  • 2 Tbsp
    olive oil
  • 2 tsp
    salt
  • 1 tsp
    freshly ground pepper
  • 8 slice
    bacon, cooked crisp & crumbled
  • 1 c
    Hellman's mayonnaise
  • 1/4 c
    fresh parsley, chopped
  • 1/4 c
    white balsamic vinegar
  • 2 tsp
    sugar
  • 1 Tbsp
    dijon mustard
  • 1/3 c
    red onions, diced
  • 4 oz
    bleu cheese

How To Make bacon & bleu cheese potato salad

  • 1
    Preheat oven to 375 degrees. Scrub potatoes and cut into large bite size pieces. Place potatoes in a single layer in a large pan. Drizzle with oil; sprinkle with salt and pepper. Mix to cover potatoes with oil, salt & pepper. Cover tightly with heavy duty aluminum foil. Bake potatoes for 30 minutes.
  • 2
    While the potatoes bake, fry the bacon. When crispy, remove & drain. Allow to cool and crumble.
  • 3
    Whisk together mayonnaise, parsley, vinegar, sugar, mustard, onions & bleu cheese in a large bowl.
  • 4
    Carefully pull back the foil with a fork & and check to see if the potatoes are fork tender. If not, reseal & bake for another 5 to 10 minutes. Do not over cook potatoes or you will have mashed potato salad! Remove from oven and uncover to allow potatoes to cool a bit.
  • 5
    When potatoes are just warm to touch, add them and the bacon to the dressing. Gently stir to cover all the potatoes with the dressing. Cover and store in the refrigerator.
  • 6
    I like to make potato salad ahead of time to allow the dressing to strike through the potatoes. Before serving, I like to sprinkle the top of the salad with some additional bacon, bleu cheese, red onions & parsley.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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