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Blue Cheese and Bacon Potato Salad

Blue cheese and bacon potato salad with creamy tang and crispy bacon bits. Cubed red potatoes are boiled until tender, tossed with a sour cream dressing, then chilled for a thick, steakhouse-style texture.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes
Bacon and blue cheese
  • 10 bacon slices Cook and crumble before mixing.
  • 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
Potato salad finishing
  • 0.25 cup green onions Slice.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of salted water to a boil, then add cubed red potatoes and boil until tender, about 10-15 minutes, until a fork slides in easily (visual cue: pieces should be tender throughout).
  2. Drain the potatoes and spread them out to cool for 5 minutes (visual cue: surface looks dry and no longer steamy).
Mix the dressing and combine
  1. Whisk sour cream, mayonnaise, buttermilk, white wine vinegar, salt, and pepper in a mixing bowl until smooth and creamy (visual cue: no streaks remain).
  2. Combine cooled potatoes, cooked and crumbled bacon, and half the blue cheese, then pour the dressing over the mixture (visual cue: potatoes look evenly coated).
  3. Toss gently until the dressing is incorporated, taking care not to mash the potatoes (visual cue: most cubes keep their shape).
Finish and chill
  1. Top with the remaining blue cheese and the sliced green onions (visual cue: blue cheese is visible on the surface).
  2. Refrigerate for 2 hours before serving (visual cue: salad thickens slightly and flavors meld).

Notes

For the best texture, cool the potatoes until just warm (not hot) before dressing so the sour cream mixture doesn’t thin out. Refrigerate in a covered container for up to 3 days; freeze is not recommended. If you want a lighter option, swap half the mayonnaise for Greek yogurt for a tangier dressing.