Blue Cheese Potato Salad

You knew it was coming. The cravings that is. I’ve been a little obsessed with salty foods and this blue cheese potato salad hit the spot for me.

I know, I know…you are supposed to go easy on the soft cheeses when you are pregnant. But it’s not like I’m drinking, smoking, cliff jumping, wakeboarding, cleaning the cat litter, hitting the tanning beds, or eating sushi.

It was a small indulgence in comparison.

And this is a mayonnaise free potato salad so it’s safe and great for those fourth of july barbecues. As long as you don’t add the extra tablespoon of blue cheese dressing that I did. Although it really didn’t need it. But it tasted really good and adds a little creaminess if you want it.

Blue Cheese Potato Salad

Ingredients

  • ?6 slices bacon
  • 2 pounds red new potatoes
  • 1/4 cup olive oil
  • 3 tablespoons red or white vinegar
  • 1 bunch green onions, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 1/2 ounces blue cheese, crumbled
  • 1-2 tablespoons blue cheese salad dressing (optional)

Instructions

  1. Place bacon in a large, deep skillet and 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. Cook longer if potatoes are bigger. Drain and cool potatoes. Dice potatoes, leaving the 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. It's great served warm, room temperature, or chilled. Best served the same day. Makes 5 Servings. *Note: You may want to toss in the bacon right before serving so that it doesn't get mushy.

Notes

Note: if you use dressing it's no longer an egg-free potato salad.

Source: adapted from Allrecipes

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Comments

  1. Oh yummy!! I say, eat what you’d like as long as it’s not all the time! ^_^

  2. The recipe sounds great! I can’t wait to try it.

    FYI, although mayonnaise gets the bad wrap for being the cause of food poisoning from warm potato salad, etc., it is really the starches in the food (potatoes) that are the culprit. The starches are a form of sugar, and that is what the bacteria are gobbling while we’re gobbling the potato salad. The fats in the mayonnaise are way to complex to be broken down quickly enough to be the cause. Mayo gets the wrap because that is what we tend to taste when the bacteria laden potato salad is on its way back up…

  3. blue cheese AND potatos?! yummmmm

  4. Oh, blue cheese and I have a passionate love affair; so much better than mayo- yuck.

    This looks perfect for all the bbq’s on Monday.

  5. Wish I had seen this recipe sooner. We have a potato salad contest in my little Alaska bush town every 4th of July. I will save this for next year. Thanks

  6. Bacon, potatoes & blue cheese…say no more….

  7. This is very interesting. I have never had blue cheese in a potato salad. I am really excited about this recipe. Thanks!

    -Rob
    Recipe Club

  8. Looove this! Great idea using blue cheese!

  9. Thanks so much for providing this recipe. I fixed it yesterday for a bbq and everyone LOVED it! You’re right, it tastes fine w/out the dressing (which I left out for my egg-allergic daughter). Definitely a keeper!

  10. Sounds like a great twist on potato salad! Think that I will have to add some hard boiled eggs (one of my fave additions to potato salad to add a touch more creaminess).

    The Dinner Belle for Kimberlybelle.com

  11. Looks so so so GOOD!!! Wish I saw this before today I would have made it for the 4th!! I will def. have to try it sometime!

    We saw you on food gawker! We are going to grab a button and put you on our blog! Great Blog!!!

    Love,

    http://chickswholovetoeat.blogspot.com/

  12. Blue cheese can transform any recipe into a epic recipe!