Bacon and Blue Cheese Potato Salad

A bowl of bacon and blue cheese potato salad
Sabrina S. Baksh
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: serves 5-6
Nutritional Guidelines (per serving)
366 Calories
29g Fat
13g Carbs
14g Protein
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Nutrition Facts
Servings: serves 5-6
Amount per serving
Calories 366
% Daily Value*
Total Fat 29g 37%
Saturated Fat 11g 54%
Cholesterol 144mg 48%
Sodium 1466mg 64%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 5%
Protein 14g
Calcium 238mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy and delicious potato salad is easy to prepare and will be a crowd pleaser. A good quality refrigerated blue cheese dressing is recommended, or one made from scratch for this recipe. 

Ingredients

  • 8 large Yukon gold potatoes
  • 1 1/2 cup/360 mL good quality chunky blue cheese salad dressing
  • 1/2 cup/120 mL mayonnaise
  • 5 strips of bacon, cooked and crumbled
  • 1/4 cup/60 mL crumbled blue cheese
  • 3 hard-boiled eggs, cooled, peeled and chopped
  • 2 green onions, washed and chopped
  • 1 tablespoon/15 mL Dijon mustard
  • 2 teaspoons/10 mL salt
  • 1/2 teaspoon/2.5 mL black pepper
  • 1/2 teaspoon/2.5 mL mild chili powder (optional)
  • 1/4 teaspoon/1.25 mL garlic powder

Steps to Make It

  1. Gather the ingredients.
  2. Peel potatoes and dice into 1-inch chunks. Boil potatoes in salted water (about 1 tablespoon) until tender.
  3. Drain potatoes and place into an ice bath for 15 minutes and drain again. While potatoes are cooling.
  4. Combine blue cheese dressing, mayonnaise, Dijon mustard, salt, black pepper, chili powder, and garlic powder in large plastic or glass bowl. Add potatoes, 2 of the eggs, 1/2 of the crumbled blue cheese, 1/2 of the spring onion, and 2/3 of the crumbled bacon.
  5. Gently combine.
  6. Taste for salt and add more if necessary.
  7. Spoon potato salad into serving dish and top with remaining bacon, green onion, and blue cheese. Store in the refrigerator for 2 hours before serving.