Description
This blue cheese potato salad is so creamy, tangy, and delicious. It's loaded with salty bacon, tangy blue cheese, and crunchy red onions, and the mayonnaise-based sauce is so good. If you love blue cheese and bacon, then this potato salad is for you.
Ingredients
2 pounds baby potatoes, cleaned and quartered
1 cup full-fat greek yogurt or sour cream
1 cup mayonnaise
6 slices cooked bacon, chopped
1/2 medium red onion, diced
1 cup crumbled blue cheese
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
Instructions
- Add quartered baby potatoes to a large saucepan and add enough water to cover them. Put the saucepan over high heat and allow the water to come to a boil. Cook the potatoes until they're soft and easy to pierce with a fork, about 10 minutes.
- Drain the cooked potatoes and add them to a large mixing bowl. Roughly mash them with a potato masher or fork until they're partially crushed, but not smooth like mashed potatoes.
- Add greek yogurt or sour cream, mayonnaise, bacon, onions, blue cheese, salt, black pepper, and paprika to the potatoes. Mix until combined.
- Garnish with chives, fresh herbs, or extra blue cheese and bacon and serve!
Notes
If you don't like blue cheese, feel free to just leave it out. This will still be a delicious mayonnaise-based bacon potato salad.
Don't use a starchy variety of potato (like russet potatoes, for example). If you don't go with baby potatoes like us, then stick with another type of waxy potato (think fingerling, yellow, or red potatoes). They're creamier and the skin is easier to eat.
Nutrition facts are only an estimate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 473
- Sugar: 4.7 g
- Sodium: 948.1 mg
- Fat: 32.2 g
- Carbohydrates: 30.7 g
- Protein: 15.6 g
- Cholesterol: 68.2 mg
