Blue Cheese Potato Salad

Blue Cheese Potato Salad

108 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m

“This is a delicious zesty potato salad.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 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.
  3. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

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Reviews (108)

Rate This Recipe


Fabulous!! I have made this dish numerous times and it is a big hit with the family. You can use any type of vinegar (red, white wine, baslamic). I cut the oil amount in half and use turkey bacon. Definitely a keeper.



A friend of mine recently made a blue cheese potato salad that called for sour cream. It was pretty good, but this recipe is so much better. It actually reminds me of my german potato salad with the extra bonus of the cheese. This is great served at room temperature. Thank you!



Easy and good recipe. I added more blue cheese, and added it while potatoes where still warm. This melts the cheese a bit and makes it creamier. Lots of good comments when served at a BBQ recently!

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Amount Per Serving (5 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 34.4 g
  • 53%
  • Carbs
  • 36.8 g
  • 12%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 552 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Spicy Black Bean Potato Salad


next recipe:

Potato Salad I