Irresistible Blue Cheese and Bacon Potato Salad: A Flavor Explosion!

Potato salad is a quintessential side dish, perfect for barbecues, picnics, potlucks, and even a simple weeknight meal. While classic potato salad recipes are comforting and familiar, sometimes you crave something with a little more…oomph. Enter: Blue Cheese and Bacon Potato Salad. This isn’t your grandma’s potato salad. This recipe elevates the humble potato salad to new heights with the bold, creamy tang of blue cheese and the salty, smoky crunch of bacon. It’s a flavor explosion that will have everyone asking for seconds!

## Why You’ll Love This Blue Cheese and Bacon Potato Salad

* **Flavor, Flavor, Flavor:** The combination of creamy potatoes, tangy blue cheese, crispy bacon, and a perfectly balanced dressing is simply irresistible.
* **Easy to Make:** While it might sound fancy, this potato salad is surprisingly simple to put together. Most of the ingredients are pantry staples, and the steps are straightforward.
* **Crowd-Pleaser:** This potato salad is always a hit at gatherings. It’s a unique and memorable dish that will impress your guests.
* **Versatile:** This recipe can be easily adapted to your preferences. You can adjust the amount of blue cheese or bacon, or add other ingredients like chopped celery, red onion, or herbs.
* **Make-Ahead Friendly:** You can make this potato salad a day or two in advance, which is perfect for busy schedules. In fact, the flavors often meld together even better when it sits in the refrigerator for a while.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

* **Potatoes:** 3 pounds Yukon Gold potatoes, or red potatoes, peeled or unpeeled, and cut into 1-inch cubes.
* **Bacon:** 1 pound thick-cut bacon, cooked until crispy and crumbled.
* **Blue Cheese:** 4 ounces crumbled blue cheese (Gorgonzola, Stilton, or your favorite type).
* **Mayonnaise:** 1 cup mayonnaise (full-fat or light).
* **Sour Cream:** 1/2 cup sour cream.
* **Apple Cider Vinegar:** 2 tablespoons apple cider vinegar.
* **Dijon Mustard:** 1 tablespoon Dijon mustard.
* **Green Onions:** 2-3 green onions, thinly sliced.
* **Celery:** 1/2 cup celery, finely diced (optional, but adds a nice crunch).
* **Fresh Parsley:** 1/4 cup fresh parsley, chopped.
* **Salt and Pepper:** To taste.

**Ingredient Notes and Substitutions:**

* **Potatoes:** Yukon Gold potatoes are my preferred choice because they have a creamy texture and hold their shape well when cooked. Red potatoes are also a good option. Avoid Russet potatoes, as they tend to fall apart easily.
* **Bacon:** Thick-cut bacon provides the best flavor and texture. You can also use bacon bits for convenience, but the flavor won’t be quite as good. For a vegetarian option, consider using smoked paprika to mimic the smoky flavor of bacon, along with some toasted walnuts for crunch.
* **Blue Cheese:** Choose a blue cheese that you enjoy. Gorgonzola is a milder option, while Stilton is more pungent. If you’re not a fan of blue cheese, you can substitute it with feta cheese or goat cheese, although the flavor profile will be different.
* **Mayonnaise:** Full-fat mayonnaise provides the richest flavor, but light mayonnaise can be used to reduce the calories. You can also use a combination of mayonnaise and Greek yogurt for a healthier option.
* **Apple Cider Vinegar:** Apple cider vinegar adds a tangy note that balances the richness of the mayonnaise and sour cream. You can substitute it with white vinegar or lemon juice.
* **Dijon Mustard:** Dijon mustard adds a subtle kick of flavor. You can substitute it with yellow mustard, but the flavor will be milder.
* **Green Onions:** Green onions add a mild onion flavor. You can substitute them with chopped red onion, but be sure to soak the red onion in cold water for 10 minutes to reduce its sharpness.

## Step-by-Step Instructions

Now that we have our ingredients ready, let’s get started! Follow these simple steps to make the perfect Blue Cheese and Bacon Potato Salad:

**Step 1: Cook the Potatoes**

1. Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water. The salt helps to season the potatoes from the inside out.
2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are tender but not mushy. You should be able to easily pierce them with a fork.
3. Drain the potatoes in a colander and rinse them with cold water to stop the cooking process. This will also help to prevent them from becoming mushy.
4. Let the potatoes cool completely before proceeding to the next step. This is important because warm potatoes will absorb too much of the dressing, resulting in a soggy potato salad.

**Step 2: Cook the Bacon**

1. While the potatoes are cooking, cook the bacon until crispy. You can cook the bacon in a skillet over medium heat, or bake it in the oven at 400°F (200°C) for 15-20 minutes.
2. Once the bacon is cooked, transfer it to a plate lined with paper towels to drain the excess grease.
3. Let the bacon cool slightly, then crumble it into small pieces.

**Step 3: Make the Dressing**

1. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard.
2. Season the dressing with salt and pepper to taste. Be generous with the pepper, as it complements the blue cheese and bacon nicely.

**Step 4: Assemble the Potato Salad**

1. Add the cooled potatoes, crumbled bacon, crumbled blue cheese, sliced green onions, diced celery (if using), and chopped parsley to the bowl with the dressing.
2. Gently toss everything together until the potatoes are evenly coated with the dressing. Be careful not to overmix, as this can cause the potatoes to break apart.

**Step 5: Chill and Serve**

1. Cover the potato salad with plastic wrap and refrigerate for at least 30 minutes, or preferably for several hours, to allow the flavors to meld together.
2. Before serving, give the potato salad a gentle stir and adjust the seasoning if necessary. You may need to add a little more salt and pepper, as the flavors tend to mellow out as the potato salad chills.
3. Serve the Blue Cheese and Bacon Potato Salad cold. It’s delicious on its own, or as a side dish to grilled meats, sandwiches, or burgers.

## Tips for the Best Blue Cheese and Bacon Potato Salad

* **Don’t Overcook the Potatoes:** Overcooked potatoes will be mushy and will absorb too much of the dressing. Cook them until they are tender but still firm.
* **Cool the Potatoes Completely:** Warm potatoes will absorb too much of the dressing, resulting in a soggy potato salad. Let the potatoes cool completely before adding them to the dressing.
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the potato salad. Use good quality mayonnaise, sour cream, bacon, and blue cheese.
* **Don’t Be Afraid to Adjust the Seasoning:** Taste the potato salad after it has chilled and adjust the seasoning as needed. You may need to add more salt, pepper, or vinegar to balance the flavors.
* **Make It Ahead of Time:** Potato salad is often better the next day, as the flavors have had time to meld together. Make it a day or two in advance for the best results.
* **Add a Touch of Sweetness:** For a touch of sweetness, consider adding a tablespoon of honey or maple syrup to the dressing.
* **Spice It Up:** For a spicier potato salad, add a pinch of red pepper flakes to the dressing, or use a spicy mustard.
* **Add Some Crunch:** For extra crunch, add some chopped celery, walnuts, or pecans to the potato salad.
* **Garnish with Fresh Herbs:** Garnish the potato salad with fresh herbs like parsley, chives, or dill for a pop of color and flavor.

## Variations and Adaptations

This Blue Cheese and Bacon Potato Salad is delicious as is, but you can easily customize it to your liking. Here are a few variations and adaptations to try:

* **Roasted Potato Salad:** Instead of boiling the potatoes, roast them in the oven for a more intense flavor. Toss the cubed potatoes with olive oil, salt, and pepper, and roast them at 400°F (200°C) for 20-25 minutes, or until they are golden brown and tender.
* **Sweet Potato Salad:** Use sweet potatoes instead of regular potatoes for a sweeter and more nutritious potato salad. Roast the sweet potatoes for the best flavor.
* **Cauliflower Potato Salad:** Reduce the carbs by replacing some of the potatoes with roasted cauliflower florets. The cauliflower adds a nice texture and flavor to the potato salad.
* **No-Mayo Potato Salad:** For a lighter potato salad, replace the mayonnaise and sour cream with a vinaigrette dressing made with olive oil, vinegar, mustard, and herbs.
* **Mediterranean Potato Salad:** Add Kalamata olives, sun-dried tomatoes, and feta cheese for a Mediterranean twist.
* **Mexican Potato Salad:** Add corn, black beans, and a spicy chipotle dressing for a Mexican-inspired potato salad.
* **Vegan Potato Salad:** Use vegan mayonnaise, vegan sour cream, and vegan bacon bits to make this potato salad vegan.

## Serving Suggestions

This Blue Cheese and Bacon Potato Salad is a versatile side dish that pairs well with a variety of meals. Here are a few serving suggestions:

* **Barbecues and Cookouts:** Serve it alongside grilled burgers, hot dogs, chicken, or ribs.
* **Picnics:** Pack it in a cooler for a delicious and easy picnic lunch.
* **Potlucks:** Bring it to a potluck and watch it disappear!
* **Sandwiches:** Serve it as a side dish with sandwiches or wraps.
* **Salads:** Add it to a larger salad for a boost of flavor and protein.
* **Weeknight Dinners:** Serve it as a side dish with grilled fish, steak, or chicken.

## Storage Instructions

Store leftover Blue Cheese and Bacon Potato Salad in an airtight container in the refrigerator for up to 3-4 days. The potato salad may become slightly watery as it sits, so you may need to drain off some of the excess liquid before serving.

## Blue Cheese and Bacon Potato Salad Recipe

Here’s the complete recipe for Blue Cheese and Bacon Potato Salad:

**Yields:** 8-10 servings
**Prep time:** 20 minutes
**Cook time:** 20 minutes
**Chill time:** 30 minutes (minimum)

**Ingredients:**

* 3 pounds Yukon Gold potatoes, or red potatoes, peeled or unpeeled, and cut into 1-inch cubes
* 1 pound thick-cut bacon, cooked until crispy and crumbled
* 4 ounces crumbled blue cheese (Gorgonzola, Stilton, or your favorite type)
* 1 cup mayonnaise (full-fat or light)
* 1/2 cup sour cream
* 2 tablespoons apple cider vinegar
* 1 tablespoon Dijon mustard
* 2-3 green onions, thinly sliced
* 1/2 cup celery, finely diced (optional)
* 1/4 cup fresh parsley, chopped
* Salt and pepper to taste

**Instructions:**

1. Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are tender but not mushy.
3. Drain the potatoes in a colander and rinse them with cold water to stop the cooking process.
4. Let the potatoes cool completely.
5. While the potatoes are cooking, cook the bacon until crispy. Transfer it to a plate lined with paper towels to drain the excess grease. Let the bacon cool slightly, then crumble it into small pieces.
6. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard. Season the dressing with salt and pepper to taste.
7. Add the cooled potatoes, crumbled bacon, crumbled blue cheese, sliced green onions, diced celery (if using), and chopped parsley to the bowl with the dressing.
8. Gently toss everything together until the potatoes are evenly coated with the dressing.
9. Cover the potato salad with plastic wrap and refrigerate for at least 30 minutes, or preferably for several hours, to allow the flavors to meld together.
10. Before serving, give the potato salad a gentle stir and adjust the seasoning if necessary. Serve cold.

Enjoy your delicious Blue Cheese and Bacon Potato Salad!

This recipe is a guaranteed crowd-pleaser. The combination of creamy potatoes, tangy blue cheese, and smoky bacon is simply irresistible. Give it a try and let me know what you think in the comments below!