Blue Cheese and Bacon Potato Salad

Blue Cheese and Bacon Potato Salad

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Krissy

“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.”

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Adjust Servings

Original recipe yields 6 servings



  1. Fill a large bowl with iced water. Line a baking sheet with a dish towel.
  2. 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.
  3. 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.
  4. 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.

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Reviews (10)

Rate This Recipe


Very good! I did cook my green beans longer than called for b/c we don't like when they are crunchy, and used a few more slices of bacon than called for. I only had red wine vinegar, so I went w/ that. This was wonderful both at room temp and cold. Loved the creaminess of the dressing. Make sure you season it w/ salt and pepper (especially salt b/c it needs it, IMO). I also added a some garlic powder. This was a hit tonight and I will def be making it again! Thanks for sharing. :)

The Debbie

The Debbie

I made this for my Son as he does not like sour cream in a potato salad, all the other family does, i do not like blue cheese, so the recipe had to be tested on him, he said it was wonderful as did his partner, they are both cheese adicts, they took the recipe home with them so they could make it and take it to another bbq the next day, where there were more cheese adicts, the verdict from that bbq was brilliant and why didn't they bring a bigger dish, as there was none left, much to my sons sorrow, he made more so they could take to work for their lunch the next week, so that is why i gave it 5 stars.



This recipe is fantastic. I doubled it with no problem, the tip about putting the potatoes on a kitchen towel really worked and completely removed the moisture from them. The dressing is easy to make and tastes fabulous. To be fair I did not add the olive oil, and it was still very good. My family loved how fresh it tasted, not heavy. I quartered some hard boiled eggs and decorated the top with them. Big hit in this household! Thank you for posting this recipe, we loved it.

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Amount Per Serving (6 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 20.9 g
  • 32%
  • Carbs
  • 16.3 g
  • 5%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 541 mg
  • 22%

Based on a 2,000 calorie diet



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Kristen's Bacon Ranch Potato Salad


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Caramelized Onion and Bacon Potato Salad