Ingredient Notes
As always, the ingredient quantities you need to make this blue cheese bacon potato salad can be found in the recipe card down below. Here are a few kitchen notes:
• Baby potatoes:
I use yellow baby potatoes, but red baby potatoes work too. Another option is quartered Yukon gold or red potatoes. Do NOT use russet potatoes.
Olive oil, salt and pepper: for the potatoes and to season the salad.
• Red onions:
Pickled red onions work as well. If you’re not a fan of onions, omit it. Cooked bacon: Can be cooked and chopped in advance.
• Blue cheese: Crumbled.
Dressing:
Made with mayo, vinegar, mustard, parsley, scallions, salt, pepper. If you prefer, use plain Greek yogurt instead of mayo, but add more seasoning.
Step-by-Step Instructions
Step 1 | Roast the potatoes
Preheat oven to 425 degrees F. Season potatoes with salt, pepper, and olive oil. Arrange them flat side down and roast for 25-30 minutes, flipping once 18-20 minutes into the cooking time, until tender and golden brown
Step 2 | Make the creamy dressing
In a large serving bowl, combine mayonnaise, vinegar, dijon mustard, parsley, scallions, salt and pepper to taste.
Step 3 | Toss all ingredients to combine
To the bowl, add the roasted potatoes, cooked bacon, blue cheese, red onions. Toss to combine. Season with more salt and pepper to taste.
Serve warm or cold.
Substitutions and Variations
This bacon blue cheese potato salad is highly customizable. Here are a few of the most common ingredient substitutions:
Baby potatoes:<span;> Red baby or yellow potatoes, quartered yukon gold or red potatoes. Do NOT use russet potatoes, as they disintegrate very easily.
• Mayonnaise:<span;> Use plain Greek yogurt for a healthier option, add more seasoning to the salad.
• Bacon:
Turkey bacon.
• Blue cheese:<span;> Gorgonzola.
>• Red onions: <span;>Pickled red onions.
• Herbs: I would NOT recommend using dried parsley here. The fresh parsley and scallions add flavor that cannot be replicated using dried herbs
