Blue Cheese Red Potato Salad

This blue cheese red potato salad is the perfect balance of flavors. It’s sure to be a crowd pleaser plus it’s mayonnaise free!

Blue Cheese Red Potato Salad by Nutmeg Nanny
When I saw this beauty I knew I had to make it. Potatoes, bacon and blue cheese…sounds like a winner to me!

Although I do have one confession. I do not like blue cheese so I was a bit skeptical. I knew everyone else would love it, but would I?

I bought a very a mild blue cheese and I found the taste to be very pleasant. If you are a die hard blue cheese fan I would say go for something stronger.  The salad can definitely handle it.  The best part about this recipe is all the contrast of flavors. You get the slightly tart flavor from the vinegar dressing, the soft potatoes, the crunchy salty bacon and the crumbly tangy flavor of the blue cheese.

It also has no mayonnaise so it’s perfect for the summer time BBQ and picnic. Who in the heck wants to be worried about whether the mayo is fresh when it’s 100 degrees outside?

Blue Cheese Red Potato Salad by Nutmeg Nanny


Blue Cheese Red Potato Salad

This blue cheese red potato salad is the perfect balance of flavors. It's sure to be a crowd pleaser plus it's mayonnaise free!

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 2/3 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1/4 cup minced shallots
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon + 1/4 cup chopped fresh chives
  • 1 tablespoon coarse-grained Dijon mustard
  • 2 teaspoons honey
  • 2 teaspoons grated lemon peel
  • 3 pounds small red-skinned potatoes, quartered
  • 8 thick slices of bacon
  • 1/2 cup crumbled blue cheese

Source: Epicurious


Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.

Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Mound potato salad on a platter. Sprinkle with bacon, blue cheese, and remaining 1/4 cup chives.

12 Responses to “Blue Cheese Red Potato Salad”

  1. #
    Cakelaw — June 30, 2010 at 5:06 pm

    This looks delicious, and is perfect for 4 July!

  2. #
    girlichef — June 30, 2010 at 5:12 pm

    Oh! Potatoes and bleu cheese…YUM! Great combo, Brandy…I’d eat ’til I had to be rolled away 😉

  3. #
    Chef Dennis — June 30, 2010 at 6:27 pm

    now you’ve done it…I love potatoes anyway….but how I do love blue cheese!! and now you have combined them…..get me a fork quick!!!

  4. #
    Barbara — June 30, 2010 at 9:09 pm

    This potato salad looks wonderful…going over to get your recipe now.
    BTW: love your red, white and blue tart…so cute to cut the strawberries in stars!

  5. #
    Joanne — June 30, 2010 at 10:37 pm

    Ah blue cheese and potatoes. How delicious!

  6. #
    nicole — July 1, 2010 at 9:44 am

    Ooo, I’ve been on a blue cheese kick lately- gonna have to give this a shot!

  7. #
    Faith — July 1, 2010 at 12:50 pm

    I love blue cheese and this looks fantastic!

  8. #
    Blond Duck — July 1, 2010 at 12:56 pm

    I’ve always wanted to try a red potato salad!

  9. #
    Framed — July 1, 2010 at 8:34 pm

    Yum!! Looks perfect for the 4th. 🙂

  10. #
    grace — July 2, 2010 at 4:30 am

    blue cheese just ain’t my thing, but it makes for a pretty and patriotic tater salad!

  11. #
    Heavenly Housewife — July 2, 2010 at 4:10 pm

    You know what? This is my favorite kind of salad: no lettuce LOL.
    Have a fabulous 4th daaaaahling!
    *kisses* HH

  12. #
    Blond Duck — July 6, 2010 at 12:28 pm

    I hope you had a good 4th of July!

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