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Blue Cheese and Bacon Potato Salad

Blue cheese and bacon potato salad with creamy dressing, tender cubes of red potato, and crispy bacon in every bite. Chilled for 2 hours for a steakhouse-style loaded salad texture.
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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: 730
Ingredients Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed
Bacon
  • 10 slices bacon, cooked and crumbled
Blue cheese crumbles
  • 1 cup blue cheese crumbles
Sour cream
  • 0.5 cup sour cream
Mayonnaise
  • 0.5 cup mayonnaise
Buttermilk
  • 0.25 cup buttermilk
White wine vinegar
  • 2 tbsp white wine vinegar
Green onions
  • 0.25 cup green onions, sliced
Salt and pepper
  • 1 salt and pepper to taste

Method
 

Boil and cool the potatoes
  1. Bring a pot of salted water to a boil, then add the cubed red potatoes and cook until tender, 10-15 minutes, until a knife slips through easily. Visual cue: potatoes should be fully soft with no hard centers.
  2. Drain the potatoes in a colander, then spread them out to cool slightly before assembling. Visual cue: steam should lessen and the cubes should feel warm, not hot.
Make the creamy dressing
  1. In a mixing bowl, whisk together sour cream, mayonnaise, buttermilk, white wine vinegar, salt, and pepper until smooth and creamy, 1-2 minutes. Visual cue: no streaks of mayonnaise remain.
Assemble and chill
  1. Combine the cooled potatoes, cooked crumbled bacon, and half the blue cheese, then toss gently until evenly distributed. Visual cue: blue cheese crumbles should be speckled throughout.
  2. Pour the dressing over the potato mixture and toss gently to coat all pieces. Visual cue: potatoes should look glossy and creamy rather than dry.
  3. Top with the remaining blue cheese and sliced green onions. Visual cue: visible blue cheese crumbles and green onion rings on top.
  4. Refrigerate the potato salad for 2 hours before serving. Visual cue: mixture thickens slightly as flavors meld.

Notes

For best texture, cool the potatoes until they’re warm rather than piping hot—hot potatoes can thin the dressing. Store covered in the refrigerator up to 4 days; freeze not recommended. For a lighter swap, use low-fat sour cream or Greek yogurt in place of some sour cream while keeping mayonnaise in the dressing for stability.