This Red Hot and Blue Potato salad is full of 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.
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Why You'll Love This Recipe
During the summer, 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, even on the hottest day, as there is no mayonnaise in it.
It goes naturally with BBQ like our Slow Cooker BBQ Pulled Pork also!
- Easy to Make: This recipe is surprisingly simple, perfect for weeknight meals or backyard BBQs.
- Bold & Balanced: The contrasting colors of red and blue potatoes are just the beginning. This hearty potoato salad recipe is easy to make, and a fabulous flavor combination.
- Perfect for Potlucks & Picnics: This salad is a crowd-pleaser, guaranteed to disappear in seconds. It's also easy to transport and make ahead, making it the ideal potluck or picnic companion.
- More Than Just a Side: Enjoy it as a light lunch, a picnic spread, or even a topping for grilled burgers. This potato salad is versatile enough to fit any meal.
This Red Hot & Blue Potato Salad is more than just a dish; it's an experience. It's a reminder that sometimes, the most delicious things in life come from unexpected combinations. So go forth, explore, and let your taste buds lead the way!
Ingredients You'll Need
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.
- 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 Blue Cheese Potato Salad Recipe
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 All The Prepped Mix-In And Combine
- 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.
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!
Tips for Success
- 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.
Serving Suggestions
Red Hot and Blue Potato Salad isn't just a side dish for burgers and BBQ (though it rocks in that role too!). It's a flavor bomb waiting to be unleashed upon you're guests.
No matter how you serve it, this hot blue cheese potato salad is hearty and filling. This Red Hot and Blue Potato salad is a perfect addition to serve with:
- Lime Marinated Flat Iron Steak,
- Country Style Boneless Pork Ribs
- Air Fryer Turkey Burgers
- Southern Slow Cooker Collard Greens
- 26 Red White and Blue Desserts.
Related Recipes
- Buffalo Chicken Cheesesteak Hoagies
- Broiled Chicken Thighs
- Air Fryer Teriyaki Salmon
- Smoked Cajun Turkey Breast
- Chocolate Rum Balls (non alcoholic)
Frequently asked questions
Reheat in short 15 second intervals for each serving, that way the cheese won't melt.
Waxy varieties like Red Bliss or Yukon Gold hold their shape well in a salad and have a nice creamy texture.
Yes, you can! Goat cheese, Gorgonzola, or even a creamy feta would work well. Adjust the amount to taste depending on the strength of the cheese you choose.
It's up to you! Leaving the skins on adds a bit more texture and earthiness. However, some people find the skins a bit tough, so feel free to peel them before boiling.
Absolutely! It actually tastes even better when the flavors have a chance to meld for a few hours. Just store it in the refrigerator in an airtight container.
More Delish Ideas
- Spanish Potato Tortillas Recipe
- Potato Latkes
- Gouda Smoked Scalloped Potatoes
- Savory Mashed Sweet Potatoes
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.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.
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