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Blue Cheese and Bacon Potato Salad

Blue cheese and bacon potato salad is a creamy, steakhouse-style side made with tender cubed potatoes, crispy bacon, and a tangy sour cream dressing. Chill it for 2 hours so the flavors meld while the potatoes stay tender and creamy.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed Cubed for even cooking and creamy texture.
Bacon
  • 10 slices bacon, cooked and crumbled Use crispy, crumbled bacon so it stays distinct in the salad.
Blue cheese
  • 1 cup blue cheese crumbles Used in two additions: mixed in and topped for maximum flavor.
Creamy dressing base
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk
  • 2 tbsp white wine vinegar Adds tang to balance the richness.
Fresh mix-ins
  • 0.25 cup green onions, sliced Added at the end for a fresh, crisp bite.
Seasoning
  • 0.25 salt and pepper to taste Season dressing and potatoes; adjust to your preference.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Boil the cubed red potatoes in simmering water until tender, about 10-15 minutes with occasional stirring, so they mash slightly when pressed. You should be able to pierce through easily with a fork.
  2. Drain the potatoes and spread them out to cool to room temperature for about 15 minutes. The surface should look dry, not wet or steaming.
Make the dressing
  1. Mix sour cream, mayonnaise, buttermilk, vinegar, salt, and pepper in a bowl until smooth and fully combined. The dressing should be thick and pourable with no streaks.
Assemble and chill
  1. Combine the cooled potatoes, bacon, and half the blue cheese in a large bowl. Toss until the bacon is evenly distributed and potatoes look coated.
  2. Pour the dressing over the potato mixture and toss gently until every piece is coated. The salad should look creamy, not soupy.
  3. Top with the remaining blue cheese and green onions. Finish with visible crumbles and green flecks on top.
  4. Refrigerate for 2 hours before serving. The salad should feel chilled and set slightly, with flavors tasting more blended.

Notes

Pro tip: cool the potatoes fully before mixing so the dressing doesn’t break or turn watery. Refrigerate leftovers in a sealed container for up to 4 days; freezer is not recommended due to texture changes. For a lighter option, use half-light mayonnaise (or swap in Greek yogurt for half of the mayonnaise) while keeping the sour cream for the same tangy flavor.