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.
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.
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Bleu Cheese Potato Salad Ingredients
- 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
- 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.
Boil the potatoes for the salad
- 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.
Add ingredients and toss
- 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.
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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
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
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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📖 Recipe
Red Hot and Blue Potato Salad
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
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 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.
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