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Blue Cheese and Bacon Potato Salad

Blue cheese and bacon potato salad is a creamy, loaded steakhouse side with tender cubed potatoes, crispy bacon, and tangy blue cheese. The dressing is made from sour cream, mayonnaise, buttermilk, and white wine vinegar for a rich, pour-over finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed
Bacon
  • 10 bacon, cooked and crumbled
Blue cheese
  • 1 cup blue cheese crumbles
Sour cream base
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk
  • 2 tbsp white wine vinegar
Aromatics
  • 0.25 cup green onions, sliced
Seasoning
  • 0.25 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, then boil the cubed red potatoes until tender, 10-15 minutes. You’ll know they’re ready when a knife slides in easily with little resistance.
  2. Drain the potatoes and spread them on a sheet pan to cool slightly, 10 minutes. The surface should look dry and steam should be minimal.
Make the blue cheese dressing
  1. In a bowl, mix sour cream, mayonnaise, buttermilk, white wine vinegar, salt, and pepper until smooth. The dressing should look glossy and fully combined with no streaks.
Assemble and chill
  1. Combine the cooled potatoes, bacon, and half the blue cheese in a large bowl. Gently fold so the potatoes are coated without breaking them.
  2. Pour the dressing over the potato mixture and toss gently until everything looks evenly coated. Stop once the potatoes are lightly glossy rather than crushed.
  3. Top with the remaining blue cheese and green onions. The surface should show distinct crumbles and green flecks.
  4. Refrigerate for 2 hours before serving. For best texture, cover and let flavors meld until well chilled, 1.5-2 hours.

Notes

Pro tip: cool the potatoes to warm (not hot) before dressing so the creamy mixture clings instead of turning runny. Refrigerate in a covered container up to 4 days; the salad is best within 48 hours. Freezing is not recommended due to texture changes in the mayo-based dressing. For a lighter option, use plain Greek yogurt in place of some or all sour cream.