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Blue Cheese and Bacon Potato Salad

Blue cheese and bacon potato salad with creamy tangy dressing and crispy bacon bits. Boiled red potatoes are tossed gently until coated, then chilled for a loaded steakhouse-style side.
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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: 1250
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes
Bacon
  • 10 bacon cooked and crumbled
Blue cheese
  • 1 cup blue cheese crumbles
Creamy dressing base
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk
  • 2 tbsp white wine vinegar
Seasoning and toppings
  • 0.25 cup green onions sliced
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil over high heat, then add the cubed red potatoes and cook until tender, about 10-15 minutes. Visual cue: the centers should offer little resistance when pierced with a fork.
  2. Drain the potatoes in a colander and spread them out to cool until just warm, about 10 minutes. Visual cue: surface should look matte rather than steaming.
Build the dressing
  1. In a bowl, whisk together sour cream, mayonnaise, buttermilk, white wine vinegar, salt, and pepper until smooth, about 30-60 seconds. Visual cue: no streaks and the dressing looks creamy and pourable.
Assemble the potato salad
  1. In a large bowl, combine the cooled potatoes with the cooked and crumbled bacon and half of the blue cheese. Visual cue: bacon and cheese distribute evenly through the potatoes.
  2. Pour the dressing over the potato mixture and toss gently until every piece is coated. Visual cue: potatoes look glossy and lightly clinging with dressing rather than dry.
  3. Top with the remaining blue cheese and the sliced green onions. Visual cue: blue cheese crumbles sit on top and green onions look fresh and bright.
Chill
  1. Refrigerate for 2 hours before serving. Visual cue: the salad firms up slightly and tastes well combined after chilling.

Notes

For the best texture, let the potatoes cool until just warm before dressing so the salad stays creamy instead of gummy. Cover and refrigerate up to 4 days; freeze is not recommended because the dressing may separate. For a lighter option, replace half the mayonnaise with plain Greek yogurt while keeping the sour cream for tang and thickness.