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Blue Cheese and Bacon Potato Salad

Blue cheese and bacon potato salad with cubed red potatoes, a tangy creamy dressing, and a steakhouse-style loaded finish of crispy bacon and blue cheese crumbles. Chill until the flavors meld and the dressing lightly clings to every bite.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

red potatoes
  • 3 lb red potatoes
bacon
  • 10 slices bacon Cooked and crumbled.
blue cheese crumbles
  • 1 cup blue cheese crumbles
creamy dressing
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk
  • 2 tbsp white wine vinegar
  • salt To taste.
  • pepper To taste.
green onions
  • 0.25 cup green onions Sliced.

Equipment

  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil and cook the cubed red potatoes until tender, about 10–15 minutes. You should be able to pierce a cube easily with a fork.
  2. Drain the potatoes in a colander and spread them out to cool completely. Let them cool so the dressing doesn’t thin or melt into the potatoes.
Cook and prep the bacon
  1. Cook the bacon slices until crisp, then crumble them into small pieces. Keep the bacon warm or at room temperature so it tosses evenly.
Make the creamy dressing
  1. In a mixing bowl, whisk the sour cream, mayonnaise, buttermilk, and white wine vinegar until smooth. Season with salt and pepper to taste.
Assemble and chill
  1. Combine the cooled potatoes, bacon, and half of the blue cheese in a large bowl. Toss until the blue cheese is distributed through the potato mixture.
  2. Pour the dressing over the potato mixture and toss gently to coat. Stop as soon as everything looks evenly covered to keep a tender texture.
  3. Top with the remaining blue cheese and the sliced green onions. Make sure the surface is evenly sprinkled for the classic loaded look.
  4. Refrigerate for 2 hours before serving. Chill until cold and slightly set so the dressing clings to the potatoes.

Notes

For clean scooping and a creamy-but-not-soupy texture, chill the salad uncovered for the first 30 minutes, then cover once cold. Store in the refrigerator for up to 4 days; the flavor improves after a day. Freezing is not recommended because the potatoes and dressing can break. For a lighter option, use plain Greek yogurt in place of half the sour cream (keep mayonnaise the same) to maintain body and tang.