If you are looking for a potato salad with huge flavor, this blue cheese potato salad may be just the thing. The dressing features blue cheese and sour cream, and we added in some bacon for good measure. If you love blue cheese, this is the one for you!
We are back with another recipe from my grandma’s recipe box. When I saw a recipe titled potato salad with blue cheese and sour cream, I knew I had to try it.
Blue cheese is one of those you either really like it or you really don’t kind of things. I totally get it if you really don’t.
It is hard to get over the look and thought of it. But there is just something about that funk that is so good on salads.
I love a good green salad topped with fruit and blue cheese. The sweet and savory mix like that is one of my favorites.
We also love trying different potato salad recipes. Usually we do potato salad with loads of eggs, but we also like bacon ranch potato salad.
So I figured this recipe was worth a try. I did have to make a few changes based on our preferences and what we had on hand, but the bones are the same.
Tips and Tricks
Red potatoes and yukon gold are great for potato salad. Plus, their skins are usually pretty thin and tender, so you don’t really have to peal them.
Russet potatoes also work well, but their skins are usually a little tougher, so I would recommend removing them. Use your favorite, or do what I did and use a mix of whatever you have.
Grandma’s recipe called for chopped celery and slivered almonds. I knew if I put them in, my husband wouldn’t eat them, so I left them out.
They would definitely add great crunch, so add them if you would like. I just didn’t want to be stuck eating the whole batch by myself!
Her recipe also called for radish roses for garnish. I love that idea, but I didn’t have any on hand.
Apple cider vinegar or white vinegar would work in the place of the white wine vinegar if you don’t have any.
Bacon and blue cheese are a perfect match, so I stirred some in. You can leave it out if you would like.
This salad definitely has big blue cheese flavor. If you are worried about that, start with 2 ounces of blue cheese and taste it before you add more.
For more potato and pasta salad ideas, check out my collection of picnic salads. There are a ton of great side dish ideas in there.
Blue Cheese Potato Salad
Ingredients
- 8 large potatoes
- ¾ cup red onion finely diced
- 2½ teapoons salt
- ¼ teaspoon ground black pepper
- 16 ounces sour cream
- 3 hard boiled eggs
- 4 ounces blue cheese crumbles
- ¼ cup white wine vinegar
- ½ cup crumbled bacon
- optional: ½ cup chopped celery, ½ slivered almonds, fresh parsley or chives
Instructions
- Place potatoes in a pot of water. Bring to a boil and cook for about 10-15 minutes or until soft but not mushy. Allow to cool. Peel if desired and then cut into bite sized pieces.8 large potatoes
- In a large mixing bowl, stir together the remaining ingredients.¾ cup red onion, 2½ teapoons salt, ¼ teaspoon ground black pepper, 16 ounces sour cream, 3 hard boiled eggs, 4 ounces blue cheese crumbles, ¼ cup white wine vinegar, ½ cup crumbled bacon
- Add the potatoes to the bowl and stir to coat. Cover and chill for at least an hour.
- Garnish with fresh herbs if desired.