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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

Red Hot and Blue Potato Salad

Jump to Recipe

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.

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!

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.

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

Bleu Cheese Potato Salad Ingredients

ingredients display for red hot and blue potato salad, bacon, blue cheese, scallions, parsley, olive oil in white bowls on a white background

  • Red Skinned potatoes
  • Bacon
  • Gorgonzola cheese or Bleu Cheese crumbles
  • 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.

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.

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.

Serving suggestions

This Red Hot & Blue Potato salad is a perfect addition to serve with our Lime Marinated Flat Iron Steak, Kentucky Bourbon Boneless Pork Ribs, Air Fryer Turkey Burgers, 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.

Need a Fourth of July themed dessert? See our 26 Red White and Blue Desserts.

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.

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  • Blue Velvet Cookies
  • Red White and Blue Popsicles
  • Baked Sweet Potato Slices
  • Frozen Sweet Potato Fries In Air Fryer
  • Wendy's Apple Pecan Salad
  • Chicken Salad Wraps

Substitutions and Variations

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.

Food Safety

  • Do not use the same utensils on cooked food, that previously touched raw meat.
  • Wash hands after touching raw meat.
  • Don't leave food sitting out at room temperature for extended periods.
  • Never leave cooking food unattended.
  • Use oils with high smoking point to avoid harmful compounds.
  • Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

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  • white platter of bbq boneless pork ribs with asparagus on white plate.
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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 minutes mins
Cook Time30 minutes mins
Total Time45 minutes 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.
    â…“ 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

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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 ease of preparation - to create satisfying fare!

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