Blue Cheese Red Potato Salad

Jun 30, 2010, Updated Feb 03, 2018

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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

Ingredients:

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

Directions:

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.