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.

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

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.

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.

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

BLUE CHEESE POTATO SALAD



Blue Cheese Potato Salad image

This is a delicious zesty potato salad.

Provided by TOSWEETFORU

Categories     Salad     Potato Salad Recipes     No Mayo

Time 45m

Yield 5

Number Of Ingredients 8

4 slices bacon
2 pounds red new potatoes
½ cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
½ teaspoon salt
1 teaspoon ground black pepper
1 ½ ounces blue cheese, crumbled

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.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g

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