Prepare to revolutionize your side dish game with a potato salad that's anything but ordinary! This isn't your grandmother's bland potato salad - this is a bold, creamy, and irresistible culinary masterpiece that combines the smoky crunch of crispy bacon, the tangy punch of blue cheese, and perfectly tender potatoes. Whether you're hosting a summer barbecue, planning a picnic, or just craving a seriously delicious side dish, this recipe will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds baby potatoes
- 6 slices bacon, cooked and crumbled
- 1/2 cup blue cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh chives, chopped
- Salt and pepper to taste
Instructions
- Begin by washing the baby potatoes thoroughly under cold running water to remove any dirt. If necessary, scrub them gently with a brush. Once clean, cut the potatoes in half or quarters depending on their size, ensuring they are roughly uniform for even cooking.
- Place the halved or quartered potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat.
- Once the water is boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until they are fork-tender. Be careful not to overcook them, as you want them to hold their shape in the salad.
- While the potatoes are cooking, prepare the bacon. In a skillet over medium heat, cook the bacon slices until they are crispy, turning occasionally for even cooking. This should take about 8-10 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In a large mixing bowl, combine the crumbled blue cheese, mayonnaise, sour cream, chopped chives, and a pinch of salt and pepper. Stir the mixture until well combined, creating a creamy dressing.
- Once the potatoes are cooked, drain them in a colander and let them cool slightly for about 5 minutes. This will help the dressing adhere better to the potatoes.
- Gently fold the warm potatoes into the dressing mixture, ensuring they are well coated. Be careful not to mash the potatoes; you want them to remain intact for texture.
- Next, add the crumbled bacon to the potato salad and gently mix to combine. Taste the salad and adjust the seasoning with additional salt and pepper if needed.
- Cover the potato salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. This step can be skipped if you prefer to serve it warm.
- Before serving, give the potato salad a gentle stir to redistribute the dressing. Optionally, garnish with extra chopped chives or additional crumbled blue cheese for presentation.
- Serve the Bacon Blue Cheese Potato Salad chilled or at room temperature, and enjoy!
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe, as they hold their shape and provide a creamy, tender texture.
- Don't overcook the potatoes: Test them with a fork - they should be tender but not mushy. Overcooked potatoes will turn your salad into a mashed mess.
- Cool potatoes slightly before mixing: Let them rest for about 5 minutes after cooking. This helps the dressing cling better and prevents the potatoes from breaking apart.
- Use high-quality bacon: Thick-cut, applewood smoked bacon can elevate the entire dish's flavor profile.
- Chill for maximum flavor: Letting the salad rest in the refrigerator for at least 30 minutes allows the flavors to meld and intensify.
- Adjust seasoning to taste: Blue cheese is already salty, so be careful when adding extra salt.
- For a lighter version, you can substitute Greek yogurt for some of the mayonnaise and sour cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 10g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 35mg
