Go Back Email Link
+ servings
wooden salad bowl with red potatoes, parsley, white handled spoon on white background
Print Recipe
5 from 2 votes

Red Hot and Blue Potato Salad

Forget boring mayo and bland spuds! This Red Hot and Blue Potato Salad is a flavor explosion waiting to happen. Imagine tender red potatoes mingling with creamy blue cheese, studded with pops of crisp bacon and green onions, and all dressed in a tangy, spicy vinaigrette that's equal parts bold and addictive.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salads
Cuisine: American
Servings: 6
Calories: 440kcal
Author: Kelly Bloom
Recipe Card Email

📩Email To Your Inbox

Send this recipe straight to your inbox by entering your email. As a bonus, you'll receive recipe ideas every other week!

Ingredients

  • 2 lbs small red skinned potatoes
  • 8 oz bacon, chopped
  • 4 oz Gorgonzola blue veined cheese, crumbled
  • ¼ cup scallions (or chives)
  • ¼ cup parsley, chopped
  • cup olive oil
  • 2 tablespoon rice vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Chop bacon into ½" strips. Fry up crisp in a skillet, transfer to plate with absorbent paper towel. Crumble the Gorgonzola cheese into a small bowl and set aside. Chop scallions and parsley and set aside
    8 oz bacon, chopped, 4 oz Gorgonzola blue veined cheese, crumbled, ¼ cup scallions, ¼ cup parsley, chopped
  • Simmer the potatoes in salted water until tender, but still firm. Quarter potatoes when just cool enough to handle and place into a bowl.
    2 lbs small red skinned potatoes
  • Prepare the dressing by adding the olive oil, rice vinegar, and Dijon mustard to a bowl. Whisk until blended.
    ⅓ cup olive oil, 2 tablespoon rice vinegar, 1 teaspoon Dijon mustard
  • Add the the dressing, crisp bacon, and the gorgonzola cheese crumbles to the bowl of warm, quartered potatoes. Add salt and pepper to taste. Toss well and serve immediately. Can be served hot or cold.
    ½ teaspoon salt, ½ teaspoon pepper

Notes

  • Don't overcook the potatoes, that way the salad holds up better with tossing.
  • Any blue veined cheese will work, but Gorgonzola is a mild version.

Nutrition

Calories: 440kcal | Carbohydrates: 26g | Protein: 12g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.05g | Cholesterol: 39mg | Sodium: 700mg | Potassium: 840mg | Fiber: 3g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 2mg