Bacon Blue Cheese Potato Salad – A Creamy Crunchy Delight
This Bacon Blue Cheese Potato Salad is a creamy and crunchy crowd-pleaser perfect for any occasion.
Equipment
- Oven
- large sheet pan
- large serving bowl
- Whisk
Ingredients
For the Potatoes
- 1.5 to 2 pounds baby yellow potatoes these tender gems hold the perfect texture and flavor
- 3 tablespoons olive oil helps crisp up the potatoes beautifully when roasted
- salt to taste, enhances the natural flavors of the potatoes
- pepper to taste, adds a little kick to the dish
For the Dressing
- ¾ cup mayonnaise provides the creamy base that ties all the flavors together
- 1 tablespoon white vinegar adds a touch of acidity to balance the richness
- 2 teaspoons Dijon mustard contributes a subtle tanginess to the dressing
- ⅓ cup fresh parsley, finely chopped brightens up the dish with freshness
- ⅓ cup scallions, thinly sliced brings a mild onion flavor and a pop of color
For the Mix-Ins
- ⅓ to ½ cup crumbled blue cheese its bold flavor is what makes this Bacon Blue Cheese Potato Salad unforgettable
- ¼ cup red onions, thinly sliced adds a sweet crunch that complements the creaminess of the salad
- 6 slices bacon, fully cooked and chopped for that irresistible crunch and savory delight
Instructions
Preparation
- Preheat the oven to 425°F.
- Toss the baby yellow potatoes with olive oil, salt, and pepper in a large sheet pan. Roast for 25-30 minutes, flipping once until tender and golden brown.
- Whisk together mayonnaise, white vinegar, Dijon mustard, chopped parsley, and sliced scallions in a large serving bowl.
- Combine the dressing with the roasted potatoes, blue cheese, red onions, and bacon. Toss gently to incorporate.
Notes
Optional: Garnish with extra parsley for a burst of color.