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    Home » Recipes » Salads

    Published: Jun 22, 2022 · Modified: Oct 23, 2022 by Kelly Bloom · This post may contain affiliate links · Leave a Comment

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    Red Hot and Blue Potato Salad

    Jump to Recipe Print Recipe
    wooden salad bowl with red potatoes, parsley, white handled spoon on white background

    This time of year, there's always a potluck or barbecue to attend. This red hot and blue potato salad is the perfect dish to take to your next event. They are a natural with BBQ like our Slow Cooker BBQ Pulled Pork.

    The potatoes are boiled until tender then mixed with bacon, green onions, and crumbled Gorgonzola cheese and tossed with a Dijon dressing. So good, no one will be able to resist! It's colorful, festive, and most importantly, it's delicious.

    wooden salad bowl with red potatoes, parsley.

    Why you will love this recipe

    This red hot and blue potato salad recipe is easy to make, and a fabulous flavor combination. The red skinned potatoes cook up silky smooth. The crisp bacon and Gorgonzola add complementary textures to this hot salad. If you do have leftovers, it can be served cold also!

    Jump to:
    • Why you will love this recipe
    • Ingredients
    • How to make this salad
    • Serving suggestions
    • Substitutions
    • Top Tips
    • Frequently asked questions
    • Some Other Recipes We Are Sure You Will Love
    • Connect with Smells Like Delish!
    • 📖 Recipe

    Ingredients

    • Red Skinned potatoes
    • Bacon
    • Gorgonzola cheese
    • fresh chives or scallions
    • Parsley
    • Olive oil
    • Rice vinegar
    • Dijon mustard
    • salt & pepper

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    How to make this salad

    You can have this delicious salad ready in about 35 minutes. Since it has no mayonnaise, it is safe to take to food barbecues and outdoor events. Just follow the directions below for a crowd pleasing hot potato salad!

    Prep the bacon, cheese, and dressing

    1. It is faster to prepare the bacon first and let it drain on paper towels while the potatoes are cooking. Set up your ingredients so that they can all be added to the quartered hot potatoes at the last minute, tossed, and served while still hot.
    ingredients display for red hot and blue potato salad, bacon, blue cheese, scallions, parsley, olive oil in white bowls.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Boil the potatoes for the salad

    1. Boil the potatoes until they are tender, but still firm. Drain the hot water off, and let cool just enough to comfortably handle. Quarter them and place them in a bowl.
    red skinned potatoes in glass bowl with stainless steel pot.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Add ingredients and toss

    1. Add the crumbled cheese, crisp bacon, scallions, and dressing to the bowl of warm, quartered potatoes. Toss so dressing coats the potatoes and all ingredients evenly blended. Serve immediately.
    clear glass bowl with red skinned potatoes, bacon, and blue cheese.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Serving suggestions

    This Red Hot & Blue Potato salad is a perfect addition to serve with our Lime Flat Iron Steak, Kentucky Bourbon Boneless Pork Ribs, or any barbecue of your own. While perfect for summer, this hot potato salad is also hearty and warm year round. Left overs can be reheated or served cold.

    wooden salad bowl with red potatoes, parsley.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Substitutions

    Yukon Gold potatoes are the same texture as Red Skinned, and will work great as a substitute. If you are not a fan of blue veined cheese, try crumbling Feta cheese!

    Top Tips

    • 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.

    Frequently asked questions

    How do you reheat this hot potato salad?

    Reheat in short 15 second intervals for each serving, that way the cheese won't melt.

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      Southern Braised Collard Greens
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      Cracker Barrel Cornbread Recipe
    • White handled soup bowls full of Texas Cowboy beans on a white background.
      Texas Cowboy Beans
    • white platter of bbq boneless pork ribs with asparagus on a white background
      Country Style Boneless Pork Ribs

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    📖 Recipe

    wooden salad bowl with red potatoes, parsley, white handled spoon on white background
    Print Recipe SaveSaved!
    5 from 2 votes

    Red Hot and Blue Potato Salad

    This time of year, there's always a potluck or barbecue to attend. This red hot and blue potato salad is the perfect dish to take to your next event. It's colorful, festive, and most importantly, it's delicious.
    The potatoes are boiled until tender then mixed with bacon, green onions, and crumbled Gorgonzola cheese, then tossed with a Dijon dressing. So good, no one will be able to resist!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Salads
    Cuisine: American
    Servings: 6
    Calories: 440kcal
    Author: Kelly Bloom

    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
    • ⅓ cup olive oil
    • 2 tablespoon rice vinegar
    • 1 teaspoon Dijon mustard
    • ½ teaspoon salt
    • ½ teaspoon pepper
    US Customary - Metric

    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
    Keyword : hot potato salad, hot potato salad with bacon, red hot and blue potato salad

    Did you make this recipe? We could love to hear from you. Drop us a comment below.

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    Author photo for Kelly Bloom

    Hi, I'm Kelly! and I have a love affair with herbs & spices! Here at Smells Like Delish, I'm all about creating food that has three aspects: flavor, aroma, and texture - to create satisfying fare!

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