Bacon and Blue Cheese Potato Salad

bacon and blue cheese potato salad

I have a horrible habit of not deleting photos after downloading them. I need to be sure and double, triple check before I delete. Drives Hunky Hubby crazy.  Well, this time my paranoia has served us well. Me, and you.  As the cold October winds are beginning to blow,  I was swept away to warmer days as I clicked through the photos on my camera. That’s when I saw it: this scrumptious bowl of bacon and blue cheese potato salad and was reminded that I was remiss in sharing it with you.

We skipped a true family vacation this summer what with my starting a new job late last fall and skimping on vacation time. So I stayed behind while eldest Beauty took in the sights, sounds, and tastes of Paris and Barcelona and Hubby and baby Beauty heeded the call from the Rocky mountains.  Sometimes a mom stay-cation isn’t such a bad thing…especially when one scores  a 5 lb bag of Maytag blue cheese directly from the Maytag Dairy Farms in Newton, Iowa. This hand made, cave-aged cheese is well-deserving of its world famous, prize-winning notoriety and is the star ingredient of this completely addicting bacon and blue cheese potato salad. At first bite any notion of low carb eating will be out the window.

Bacon and blue cheese are two flavors that are meant to be married and deliciously compliment each other. The crispy, salty bacon paired with creamy, pungent Maytag blue cheese. My mouth is watering as I type.

I intended to make a small, dinner-sized bowl of bacon and blue cheese potato salad to pair with grilled beef kabobs. I must have been really hungry as we had ample servings of leftovers for the next two days. No complaints from me but that is my disclaimer for the recipe that follows. It really does yield upwards of 10 servings. Not a fan of blue cheese? Substitute goat cheese or feta cheese for a milder flavor.

I’m off to go delete photos from my camera. Enjoy!

Bacon & Blue Cheese Potato Salad
Serves: 6-10
  • 6 large baking potatoes
  • 6-8 slices low sodium bacon, cooked and crumbled.
  • 4-6 green onions, finely diced
  • ½ Cup extra virgin olive oil
  • 2 Tbsp white vinegar
  • ½ Cup crumbled Maytag blue cheese
  • ½ tsp black pepper
  1. Boil potatoes until fork tender. When cool, peel the potatoes and dice into cubes.
  2. In a medium size bowl, add potatoes and remaining ingredients.
  3. Using a spatula, gently fold to thoroughly combine.
  4. Chill until ready to serve.



Leave a Reply