Best Bacon Bleu Cheese Potato Salad Recipes

BLUE CHEESE AND BACON POTATO SALAD

Steps:

• Fill a large bowl with iced water. Line a baking sheet with a dish towel.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
• Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

BLUE CHEESE POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
• In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

BACON BLUE CHEESE POTATO SALAD

Steps:

• Boil potatoes until tender.
• Cook bacon until crisp, and cut into one inch pieces.
• In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
• Fold in green onions, cheese, potatoes and bacon.
• Can be served immediately or refrigerate until ready to serve.

BLUE CHEESE POTATO SALAD

Steps:

• Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.
• Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

BACON & BLEU CHEESE POTATO SALAD

Steps:

• 1. Preheat oven to 375 degrees. Scrub potatoes and cut into large bite size pieces. Place potatoes in a single layer in a large pan. Drizzle with oil; sprinkle with salt and pepper. Mix to cover potatoes with oil, salt & pepper. Cover tightly with heavy duty aluminum foil. Bake potatoes for 30 minutes.
• 2. While the potatoes bake, fry the bacon. When crispy, remove & drain. Allow to cool and crumble.
• 3. Whisk together mayonnaise, parsley, vinegar, sugar, mustard, onions & bleu cheese in a large bowl.
• 4. Carefully pull back the foil with a fork & and check to see if the potatoes are fork tender. If not, reseal & bake for another 5 to 10 minutes. Do not over cook potatoes or you will have mashed potato salad! Remove from oven and uncover to allow potatoes to cool a bit.
• 5. When potatoes are just warm to touch, add them and the bacon to the dressing. Gently stir to cover all the potatoes with the dressing. Cover and store in the refrigerator.
• 6. I like to make potato salad ahead of time to allow the dressing to strike through the potatoes. Before serving, I like to sprinkle the top of the salad with some additional bacon, bleu cheese, red onions & parsley.