Best Bacon Blue Cheese Potato Salad Recipes

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BACON BLUE CHEESE POTATO SALAD



Bacon Blue Cheese Potato Salad image

I'm not crazy about potato salad, but this one is definitely the exception. It's creamy and the flavor is wonderful. I got the recipe from my friend Devon, who got it from somebody else. Don't be put off by the blue cheese - the flavor is not overwhelming at all. I didn't know it had blue cheese until I asked for the recipe.

Provided by jaynine

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2 lbs red potatoes, cut into eighths
5 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped
3 ounces blue cheese, crumbled (about 3/4 cup)

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.

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE



Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Yield 8 servings

Number Of Ingredients 9

4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
1/4 cup olive oil, plus 1/4 cup
Salt and freshly ground black
3/4 pound hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tablespoons white wine vinegar
1 tablespoon sugar
1/4 cup coarsely chopped flat-leaf parsley
1 cup crumbled Maytag blue cheese

Steps:

  • Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
  • Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
  • Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES



Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives image

Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

1 1/2 pounds Red Bliss potatoes
3 tablespoons coarse salt
1 1/2 ounces Danish blue cheese, plus more for garnish
1/2 cup buttermilk
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
8 bacon strips, cooked until crisp and crumbled

Steps:

  • Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
  • Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
  • Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.

BLUE CHEESE AND BACON POTATO SALAD



Blue Cheese and Bacon Potato Salad image

This is a scrumptious combination of a favorite Southern restaurant's green bean side dish and potato salad. It's fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.

Provided by Krissy

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

5 cups iced water, or as needed
1 pound small red potatoes
½ pound fresh green beans, cut into 1-inch pieces
4 slices bacon
¼ cup white wine vinegar
¼ cup olive oil
2 tablespoons mayonnaise
1 tablespoon stone-ground mustard
salt and ground black pepper to taste
4 ounces crumbled blue cheese
4 green onions, thinly sliced

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.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 16.3 g, Cholesterol 22.5 mg, Fat 20.9 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 6.2 g, Sodium 476.4 mg, Sugar 1.7 g

POTATO AND CORN SALAD WITH BACON, BLUE CHEESE, AND SHERRY VINAIGRETTE



Potato and Corn Salad with Bacon, Blue Cheese, and Sherry Vinaigrette image

Categories     Salad     Pepper     Potato     Picnic     Blue Cheese     Bacon     Corn     Sherry     Summer     Grill/Barbecue     Oregano     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

3 ears fresh corn, unhusked
2 large red bell peppers
2 pounds 1 1/2- to 2-inch-diameter unpeeled red-skinned potatoes (about 24), quartered
4 thick bacon slices, cut into 1/2-inch pieces
1/2 cup extra-virgin olive oil
3 tablespoons Sherry wine vinegar
1/3 cup crumbled blue cheese
1 cup chopped green onions
3 tablespoons chopped fresh oregano

Steps:

  • Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs.
  • Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper lengthwise. Trim ribs and seeds from peppers. Flatten pieces, breaking slightly, if necessary. Place peppers on grill, skin side down. Grill without turning until skins are blackened and blistered, about 10 minutes. Cool 10 minutes. Peel peppers; cut into 1/2-inch squares.
  • Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain; let cool 5 minutes in strainer. Transfer to large bowl.
  • Sauté bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels.
  • Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Drizzle 1/4 cup dressing over potatoes; toss to coat. Add corn, bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional dressing; toss to coat. Season salad with salt and pepper. Add remaining dressing by tablespoonfuls to moisten, if desired. Serve warm or at room temperature.

BLUE CHEESE AND BACON POTATO SALAD



Blue Cheese and Bacon Potato Salad image

Take Blue Cheese and Bacon Potato Salad to your next picnic. With double the blue cheese flavor, Blue Cheese and Bacon Potato Salad will be a picnic hit!

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 12 servings, about 1/2 cup each

Number Of Ingredients 8

3 lb. cooked small red potatoes (about 12), cooled, quartered
2 stalks celery, sliced
1 cup halved grape tomatoes
1/2 cup chopped red onions
1/3 cup KRAFT Blue Cheese Dressing
1/3 cup KRAFT Hot & Spicy Barbecue Sauce
2 Tbsp. KRAFT Natural Blue Cheese Crumbles
8 slices cooked OSCAR MAYER Bacon, crumbled

Steps:

  • Combine potatoes, celery, tomatoes and onions in large bowl.
  • Mix dressing, barbecue sauce and cheese until blended. Add to potato mixture; mix lightly.
  • Top with bacon.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

BIG DADDY'S GRILLED BLUE CHEESE-AND-BACON POTATO SALAD



BIG DADDY'S GRILLED BLUE CHEESE-AND-BACON POTATO SALAD image

Yield 8 peeps

Number Of Ingredients 11

3 pounds baby red potatoes, cut in half
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper/Montreal steak spice, paprika, sun dried tomato
1 cup mayonnaise
1/4 cup chopped fresh parsley/basil
1/4 cup white/dark balsamic vinegar
2 teaspoons sugar/honey
2 teaspoons Dijon mustard
1 cup thinly sliced red onion
4 ounces crumbled blue cheese

Steps:

  • 1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Toss with olive oil; sprinkle with spices. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet. 2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. 3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES



RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES image

Categories     Potato

Yield 4-6

Number Of Ingredients 8

1 1/2 pounds Red Bliss potatoes
3 tablespoons coarse salt
1 1/2 ounces Danish blue cheese, plus more for garnish
1/2 cup buttermilk
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
8 bacon strips, cooked until crisp and crumbled

Steps:

  • Directions 1.Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes. 2.Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined. 3.Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.

BIG DADDY'S GRILLED BLUE CHEESE-AND-BACON POTATO SALAD RECIPE - (3.9/5)



Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad Recipe - (3.9/5) image

Provided by á-46177

Number Of Ingredients 14

Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor-plus it makes cleanup a breeze.
Ingredients
3 pounds baby red potatoes, cut in half
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar*
2 teaspoons sugar
2 teaspoons Dijon mustard
1 cup thinly sliced red onion
4 ounces crumbled blue cheese
6 bacon slices, cooked and crumbled

Steps:

  • Preparation 1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet. 2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes. 3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon. *Balsamic vinegar may be substituted but will darken the color of the dressing.

RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES



Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives image

Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.

Provided by @MakeItYours

Number Of Ingredients 8

1 1/2 pounds Red Bliss potatoes
3 tablespoons coarse salt
1 1/2 ounces Danish blue cheese, plus more for garnish
1/2 cup buttermilk
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
8 bacon strips, cooked until crisp and crumbled

Steps:

  • Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
  • Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
  • Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.

GRILLED RED POTATO SALAD WITH BLUE CHEESE AND BACON



Grilled Red Potato Salad with Blue Cheese and Bacon image

Grilling potatoes is an all too rare means of preparing America's most popular vegetable. And nothing says summer like grilling and potato salad. The blue cheese and bacon give a unique twist on the traditional side dish. -Lindsay Sprunk, Noblesville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 9 servings.

Number Of Ingredients 12

3 pounds small red potatoes, quartered
1 small red onion, thinly sliced
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon pepper
1 cup mayonnaise
1/4 cup minced chives
1/4 cup white balsamic vinegar
2 teaspoons sugar
2 teaspoons Dijon mustard
1 cup (4 ounces) crumbled blue cheese
6 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, toss the potatoes, onion, oil, salt and pepper. Divide mixture between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape. Transfer potato mixture to a large bowl., In a small bowl, combine the mayonnaise, chives, vinegar, sugar and mustard; pour over potatoes and toss to coat. Sprinkle with blue cheese and bacon.

Nutrition Facts : Calories 402 calories, Fat 29g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 687mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE



GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE image

Categories     Potato     Side

Yield 8 people

Number Of Ingredients 9

4 lbs red potatoes, scrubbed, cooked until almost tender, drained & sliced in half
1/4 cup olive oil
Salt & pepper
3/4 lb. hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tbl white wine vinegar
1 tbl sugar
1/4 cup chopped italian parsley
1 cup crumbled blue cheese

Steps:

  • 1. Preheat grill. 2. On stove, cook bacon until crisp. Remove to a plate lined with paper towels. Let cool & crumble. 3. Cook potatoes on stove in boiling water until almost tender. 4. Toss potatoes with olive oil & season with salt & pepper to taste. 5. Grill potatoes cut side down for 3 minutes. Turn over & continue grilling for 2-3 minutes. Place in a large bowl. 6. While potatoes are cooking, remove all but 2 tbl of bacon fat from the pan. Add the onions & cook until soft, 5-6 minutes. 7. Add 1/4 cup olive oil, vinegar & sugar and cook until sugar is dissolved. 8. Pour the onion mixture over the potatoes, add the crumbled bacon & parsley & toss to combine, season with salt & lots of black pepper. 9. Sprinkle with the crumbled blue cheese.

WARM NEW POTATO SALAD WITH BACON & BLUE CHEESE



WARM NEW POTATO SALAD WITH BACON & BLUE CHEESE image

Categories     Salad     Pork     Low Cal

Yield 2 servings

Number Of Ingredients 9

250g salad potatoes (halved)
1 tbsp olive oil
1 red onion (sliced into 6 wedges)
2 rashers smoked back bacon (trimmed and cut into large pieces)
70g mushrooms (sliced)
1/2 tbsp wholegrain mustard
1/2 tbsp red wine vinegar
50g bag mixed watercress and spinach salad
40g creamy blue cheese

Steps:

  • 1. Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly. 2. Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened. 3. Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 2 plates, then crumble over the blue cheese. 289 kcalories, protein 11g, carbohydrate 25g, fat 17 g, saturated fat 7g, fibre 0g, sugar 5g, salt 1.65g

BACON BLUE CHEESE POTATO SALAD



Bacon Blue Cheese Potato Salad image

Make and share this Bacon Blue Cheese Potato Salad recipe from Food.com.

Provided by angieo36

Categories     Free Of...

Time 35m

Yield 1/4 Cup, 4-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs red potatoes, cooked
5 slices bacon, cooked and crumbled
4 onions, green, chopped
3/4 cup plain yogurt
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 blue cheese, crumbled

Steps:

  • Combine potatoes, bacon and onions.
  • In a separate bowl mix yogurt, vinegar, salt and pepper. Fold into potato mixture.
  • Sprinkle with blue cheese.

Nutrition Facts : Calories 317.5, Fat 6.5, SaturatedFat 2.6, Cholesterol 12.8, Sodium 450.7, Carbohydrate 57.7, Fiber 6.7, Sugar 10.5, Protein 9.3

POTATO SALAD WITH BACON AND BLUE CHEESE



Potato Salad with Bacon and Blue Cheese image

Number Of Ingredients 10

1 1/2 pounds small boiling potatoes (1.5-2")
2 ounces applewood-smoked bacon
1 tablespoon Champagne vinegar
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper, coarsely ground
2 ounces blue cheese, crumbled (preferably Oregon blue)
1/2 cup sour cream
1/4 cup red onion, coarsely chopped
2 tablespoons flat-leaf parsley, fr2esh

Steps:

  • Cover potatoes with salted cold water by 1 inch in a 3 QT saucepan.
  • Simmer uncovered until the potatoes are tender, 16-20 min. Drain well in colander.
  • While potatoes are simmering, cook bacon in a heavy skillet over moderate heat, turning, until crisp, about 5 min. Transfer to paper towels to dran. Coarsely crumble.
  • When potatoes are cool enough to handle, quarter them.
  • Whisk together venegar, oil, salt, and pepper in a large bowl, add warm potatoes, then toss.
  • Add remaining ingredients and toss gently.
  • Let stand at room temperature 1 hour for flavors to develop

WARM NEW POTATO SALAD WITH BACON & BLUE CHEESE



Warm new potato salad with bacon & blue cheese image

This French-style main meal salad with roasted new potatoes makes a fabulous lunch

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 9

500g salad potato , halved
2 tbsp olive oil
2 red onions , each sliced into 6 wedges
4 rashers smoked back bacon , trimmed and cut into large pieces
140g mushroom , sliced
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
100g bag mixed watercress and spinach salad
85g creamy blue cheese (we used St Agur)

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
  • Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
  • Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.

Nutrition Facts : Calories 289 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Protein 11 grams protein, Sodium 1.65 milligram of sodium

BACON & BLUE CHEESE POTATO SALAD



Bacon & Blue Cheese Potato Salad image

Creamy bacon-studded potato salad takes a walk on the sharp and tangy side when you add blue cheese dressing to the mix.

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 8 servings

Number Of Ingredients 4

2 lb. russet potato es
3/4 cup KRAFT Chunky Blue Cheese Dressing
5 slices OSCAR MAYER Bacon, cooked crisp and crumbled
1 green onion, chopped

Steps:

  • Scrub potatoes and place in a large pot. Fill pot with water to cover potatoes; bring to a boil. Reduce heat and simmer 15 to 20 minutes until potatoes are tender. Drain and rinse potatoes with cold water to cool. When cool enough to handle, peel and chop into chunks.
  • Place chopped potatoes and blue cheese dressing in a bowl; stir gently until potatoes are evenly coated with dressing. Add blue cheese crumbles, bacon, and green onion; toss until just combined.
  • Chill for at least one hour to allow flavors to blend.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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