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Blue Cheese and Bacon Potato Salad

Blue cheese salad vibes in a loaded steakhouse side: tender cubed potatoes tossed with crispy bacon and creamy, tangy dressing. Finished with blue cheese crumbles and green onions, then chilled until the flavors meld.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes Cubed for even cooking.
Bacon
  • 10 slice bacon Cooked and crumbled.
Blue cheese
  • 1 cup blue cheese crumbles Use half in the salad and reserve half for topping.
Dressing base
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk
  • 2 tbsp white wine vinegar
Aromatics and seasoning
  • 0.25 cup green onions Sliced; reserve for topping.
  • 0.25 Salt and pepper to taste Season to preference.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil, add the cubed red potatoes, and boil for 15–20 minutes until tender when pierced with a fork (visual cue: no resistance when pierced).
  2. Drain the potatoes and cool them until they’re no longer steaming (visual cue: surface looks matte, not wet-looking from heat).
Make the creamy dressing
  1. In a bowl, mix sour cream, mayonnaise, buttermilk, white wine vinegar, salt, and pepper until smooth (visual cue: dressing looks glossy and fully combined).
Assemble and chill
  1. Combine the cooled potatoes, cooked and crumbled bacon, and half the blue cheese in the bowl (visual cue: bacon is evenly distributed).
  2. Pour the dressing over the potato mixture and toss gently until the potatoes are coated (visual cue: potatoes appear evenly tinted and creamy, not dry).
  3. Top with the remaining blue cheese and green onions (visual cue: blue cheese and scallions sit on top, not fully mixed in).
  4. Refrigerate for 2 hours before serving (visual cue: salad thickens slightly and looks set).

Notes

For the best texture, cool the potatoes completely before mixing so the dressing stays thick and creamy instead of runny. Store covered in the refrigerator for up to 4 days; do not freeze (blue cheese and mayo can break). For a lighter version, swap half the mayonnaise with Greek yogurt to keep the tang while reducing total fat.