Blue Cheese Potato Salad
This red white and bleu potato salad is made with red potatoes, blue cheese, and a warm vinegar dressing. It skips the mayo, making it a heat-stable side that holds up well at cookouts and outdoor meals. The tangy dressing and bold flavor pair especially well with grilled meats and BBQ favorites.
Servings: 6
Calories: 440kcal
Ingredients
- 2 lbs small red skinned potatoes
- 8 oz bacon, chopped
- 4 oz Gorgonzola bleu veined cheese, crumbled
- ¼ cup scallions (or chives)
- ¼ cup parsley, chopped
- ⅓ 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 aside8 oz bacon, chopped, 4 oz Gorgonzola, 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
- Choose the Right Potatoes: Opt for waxy or all-purpose potatoes (like red or Yukon gold). These hold their shape better when cooked and tossed, preventing a mushy texture in your hot potato salad.
- Cook Potatoes Until Just Tender: Boil or steam your potatoes until they are easily pierced with a fork but still firm. Overcooked potatoes will break down too much when mixed, especially in a hot salad.
- Dress While Hot: The key to a hot potato salad is dressing the potatoes while they are still warm. This allows them to absorb the flavors of the vinaigrette or sauce much more effectively, resulting in a more seasoned dish.
- Don't Skimp on the Herbs: Fresh herbs, like chopped parsley, chives, or dill, add a vibrant freshness and lift to the warm, savory flavors. Stir them in just before serving to maintain their brightness.
- Balance Your Flavors: Taste and adjust the seasoning as you go. Hot potato salads benefit from a good balance of acidity (vinegar), savory notes (broth, bacon), and a touch of sweetness if using. Don't be afraid to add a little more salt and pepper as needed.
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
