Description
A rich and savory potato salad featuring tender potatoes tossed in a creamy dressing loaded with crumbled blue cheese and crispy bacon pieces.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes, scrubbed and quartered
- 6 slices thick-cut bacon, cooked until crisp and crumbled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup white wine vinegar
- 2 tablespoons Dijon mustard
- 4 ounces blue cheese, crumbled, divided
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
- While the potatoes cook, cook the bacon in a skillet over medium heat until crisp. Remove the bacon and set it on paper towels to drain. Reserve 1 tablespoon of the bacon grease if you wish to add it to the dressing later for extra flavor.
- In a medium bowl, whisk together the mayonnaise, sour cream, white wine vinegar, and Dijon mustard until smooth.
- Gently fold in half (2 ounces) of the crumbled blue cheese, salt, and pepper into the dressing mixture.
- In a large bowl, combine the slightly warm potatoes, chopped celery, and chopped red onion. Pour the dressing over the potato mixture. Toss gently to coat everything evenly.
- Fold in most of the crumbled bacon and the remaining 2 ounces of blue cheese. Mix carefully to avoid breaking the potatoes too much.
- Stir in the chopped chives.
- Cover the salad and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, sprinkle the reserved bacon on top for garnish.
Notes
- For the best texture, do not overcook the potatoes; they should hold their shape after draining.
- You can make this salad up to one day ahead; the flavor improves overnight.
- If you prefer a tangier dressing, increase the white wine vinegar by one tablespoon.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3
- Sodium: 580
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
- Cholesterol: 55