This Bacon Blue Cheese Potato Salad is creamy, delicious, and very easy to make. It’s perfect for any occasion, especially summer cookouts and potlucks.
The trick to making a super delicious bacon blue cheese potato salad is roasting the potatoes first. Adds an incredible layer of flavor! Serve it warm or cold. You can even make it ahead!
A good potato salad is mandatory for any summer cookout or potluck! This bacon blue cheese potato salad is one of my favorites…perfectly creamy, tender, and packed with so much great flavor.
The key to amazing flavor is first roasting the potatoes, just like I do in my crispy smashed potato salad!
Why we love this bacon blue cheese potato salad:
- Lots of great flavor and texture going on here. It all starts with roasting the potatoes!
- Make ahead friendly: The longer it sits, the better!
- Customizable: Many of the ingredients can be substituted, or you can include your favorite add-ons.
If you like blue cheese, this bacon blue cheese potato salad will become your favorite. The blue cheese adds so much flavor and extra creaminess to every bite. And let’s not forget the bacon! Bacon makes everything so yummy!
A few of my other favorite potato salads include Pesto Potato Salad and Creamy Dill Potato Salad. They are both so good, and pair really well with Watermelon Blueberry Feta Salad. These are all great sides for a fun summer cookout!
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The Secret: Roasting the Potatoes
The trick to making this bacon blue cheese potato salad SUPER flavorful is roasting the potatoes.
Many potato salads are made with just boiled potatoes, but roasting them brings out so much good flavor that takes it to the next level. It really makes a huge difference!
I roast the potatoes with salt, pepper, and olive oil only, but if you want to, add extra seasoning like garlic powder, onion powder, or Italian seasoning.
Ingredient Notes
As always, the ingredient quantities you need to make this blue cheese bacon potato salad can be found in the recipe card down below. Here are a few kitchen notes:
- Baby potatoes: I use yellow baby potatoes, but red baby potatoes work too. Another option is quartered Yukon gold or red potatoes. Do NOT use russet potatoes.
- Olive oil, salt and pepper: for the potatoes and to season the salad.
- Red onions: Pickled red onions work as well. If you’re not a fan of onions, omit it. Cooked bacon: Can be cooked and chopped in advance.
- Blue cheese: Crumbled.
- Dressing: Made with mayo, vinegar, mustard, parsley, scallions, salt, pepper. If you prefer, use plain Greek yogurt instead of mayo, but add more seasoning.
Step-by-Step Instructions
Step 1 | Roast the potatoes
Preheat oven to 425 degrees F. Season potatoes with salt, pepper, and olive oil. Arrange them flat side down and roast for 25-30 minutes, flipping once 18-20 minutes into the cooking time, until tender and golden brown
Step 2 | Make the creamy dressing
In a large serving bowl, combine mayonnaise, vinegar, dijon mustard, parsley, scallions, salt and pepper to taste.
Step 3 | Toss all ingredients to combine
To the bowl, add the roasted potatoes, cooked bacon, blue cheese, red onions. Toss to combine. Season with more salt and pepper to taste. Serve warm or cold.
Substitutions and Variations
This bacon blue cheese potato salad is highly customizable. Here are a few of the most common ingredient substitutions:
- Baby potatoes: Red baby or yellow potatoes, quartered yukon gold or red potatoes. Do NOT use russet potatoes, as they disintegrate very easily.
- Mayonnaise: Use plain Greek yogurt for a healthier option, add more seasoning to the salad.
- Bacon: Turkey bacon.
- Blue cheese: Gorgonzola.
- Red onions: Pickled red onions.
- Herbs: I would NOT recommend using dried parsley here. The fresh parsley and scallions add flavor that cannot be replicated using dried herbs.
As for add-ons, try diced celery, diced hard-boiled eggs, fresh dill, or even a little bit of mixed green or arugula.
Pairing and Serving Ideas
This bacon blue cheese potato salad is the perfect side dish for a summer cookout. I love serving it with my All-American Burger, Grilled Beef Kabobs, or Spatchcock BBQ Chicken. It also goes really well with these Slow Cooker BBQ Ribs!
If you’re looking for more delicious side dishes, give these a try:
Recipe FAQs
No, no need.
Either way works based on your preference! I like it a little bit warm, but it’s also great cold.
Absolutely! In fact, I’d say this bacon blue cheese potato salad tastes even better after a few hours as all the flavors come together. Make it up to 2 days in advance and refrigerate.
Use plain Greek yogurt instead and add extra seasoning to the salad.
This recipe was published in 2018 and updated in June 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Roasting the potatoes takes this potato salad to the next level! Don’t overcrowd the sheet pans; use 2 sheet pans if needed.
- If you’re not a big fan of mayonnaise, use Greek yogurt instead and add extra salt and pepper.
- Make it ahead and refrigerate up to 2 days in advance for an even more flavorful salad.
- Serve this salad warm or cold. Up to you!
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Bacon Blue Cheese Potato Salad
Equipment
Ingredients
- 1.5 to 2 pounds baby yellow potatoes, halved
- 3 tablespoons olive oil - plus more as needed
- ⅓ to ½ cup crumbled blue cheese - or to taste
- ¼ cup thinly sliced red onions
- 6 slices bacon, fully cooked and chopped
- Salt and pepper
Creamy dressing
- ¾ cup mayonnaise
- 1 tablespoon white vinegar
- 2 teaspoons dijon mustard
- ⅓ cup finely chopped fresh parsley
- ⅓ cup thinly sliced scallions
Instructions
- Preheat oven to 425 degrees F.
- In a large sheet pan, toss potatoes with 3 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper. Arrange them flat side down and roast for 25-30 minutes, flipping once 18-20 minutes into the cooking time, until tender and golden brown. Let cool for a few minutes. Note: don’t overcrowd the pan, use two sheet pans if needed.
- Make the dressing: in a large serving bowl, evenly combine mayonnaise, white vinegar, dijon mustard, chopped parsley, and sliced green onions.
- To the dressing, add the roasted baby potatoes, crumbled blue cheese, red onions, and cooked bacon. Toss to combine with the dressing until incorporated. Season with more salt and pepper to taste. Serve warm or cold. Enjoy!
Notes
- Roast the potatoes flat side down for the first 18-20 minute to get that golden brown color. Don’t overcrowd the sheet pan – use two sheet pans if needed.
- Use fresh parsley and scallions, not dried.
- Make ahead: Up to 2 days in advance, refrigerated.
- Storage: This salad will last in the fridge for 5 days.
- This salad is not freezer-friendly.
- Baby potatoes: Red baby or yellow potatoes, quartered yukon gold or red potatoes. Do NOT use russet potatoes.
- Mayonnaise: Greek yogurt.
- Bacon: Turkey bacon.
- Blue cheese: Gorgonzola.
- Onions: pickled red onions.
Sandy says
I used regular yellow potatoes and just cut them in bigger chunks & roasted them for maybe 10 minutes more or less.
Definitely love the blue cheese crumbles & bacon ingredients for some different from traditional potato salad. Served at warm/room temperature and we loved it! Also appreciated that the servings were realistic instead of feeding a crowd. Definitely making again.
Tania says
Thank you Sandy!
Ashley says
Hi my husband found this. I want to try doing it cold. Would you recommend then just letting the potatoes get cold or refrigerate overnight and then mixing everything together? Thanks!
Tania says
Hi Ashley, either way works!
Yvonne says
Trying this out tonight! Do you recommend serving hot or cold?
Tania says
I like serving it warm!
Amy says
This is my kind of salad. I love that you added bacon and onion. And that dressing with dijon mustard is so tasty. I wish I can have a full plate right now 🙂
Tania says
Thank you so much, Amy! Hope you make it soon. You’ll love it!