This red white and bleu potato salad skips the mayo and uses a warm vinegar dressing that soaks into the potatoes for better flavor. Crumbled blue cheese adds a sharp, savory bite, making it a sturdy side that holds up well at cookouts and outdoor meals.
Why You'll Love This Bleu Cheese Potato Salad Recipe
Warm and flavorful, this blue cheese potato salad puts a twist on a classic with tender red potatoes and pungent bleu cheese. It pairs perfectly with Slow Cooker BBQ Pulled Pork Sliders, Smoked Baked Beans, or Traeger Corn On the Cob for a standout cookout side.
- Bold & Balanced: 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.
Ingredients Overview
The potatoes are boiled until tender then mixed with bacon, green onions, and crumbled Gorgonzola cheese and tossed with a Dijon dressing. It's colorful, festive, and most importantly, it's delicious. For a more traditional version, see Classic Potato Salad.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Bleu Cheese Potato 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!
Step 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.
Step 2: 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.
Step 3: 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 bleu cheese potato salad pairs well with grilled meats and bold, smoky flavors. The warm vinegar dressing cuts through richer proteins, while the blue cheese adds a sharp contrast that holds its own alongside heavier mains.
Serve it with juicy Air Fryer Turkey Burgers for a lighter option, or alongside a zesty Grilled Flat Iron Steak when you want something more substantial. It also works well with smoked poultry like Cajun Smoked Turkey Breast, where the tangy potatoes balance the spice and smoke.
This salad fits easily into cookouts, backyard meals, and holiday spreads, especially when you need a side that can sit out longer without breaking down. It also pairs nicely with other classic sides like baked beans, grilled corn, or a simple coleslaw for a complete plate.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Different Potatoes: While red potatoes are classic, you could use Yukon Gold or even small new potatoes. Avoid starchy russets, as they tend to fall apart when warm.
- Cheese Alternatives: If bleu cheese is too strong, crumble in some tangy feta, goat cheese, or even a sharp aged cheddar for a different flavor profile.
- Add a Kick: For more "hot," stir in a pinch of red pepper flakes, a dash of hot sauce, or finely diced jalapeños (seeds removed for less heat) to the warm dressing.
Tips for Success
Here are a few tips for making this recipe:
- 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.
Storage Options
Some recommended storage options for this recipe are:
- Refrigeration: This potato salad is best enjoyed warm or at room temperature shortly after making. If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. The texture may change slightly upon cooling.
- Freezing: Freezing potato salad, especially one with cooked potatoes and a dressing, is not recommended. The potatoes will likely become mushy and the texture of the dressing will separate and become unappetizing upon thawing.
- Reheating (Microwave): For best results, reheat individual portions. Transfer the desired amount to a microwave-safe dish. Heat on medium power for 60-90 seconds, stirring halfway through, or until warmed to your liking. Be careful not to overheat, as this can make the potatoes mushy. If it seems a little dry, you can add a tiny splash of chicken broth or water before reheating.
Related Recipes
- Broiled Chicken Thighs
- Buffalo Chicken Cheesesteak Hoagies
- Southern Slow Cooker Collard Greens
- The Different Types of Potatoes - Choosing The Perfect Potato
Frequently Asked Questions
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. I find Yukon and Red potatoes don't need to have peels removed, but Russets do.
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.
Favorite Summer Recipes
Get The Recipe!
Red White & Bleu Potato Salad
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
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