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Blue Cheese and Bacon Potato Salad

Blue cheese and bacon potato salad with creamy sour cream dressing and crispy bacon bits. Cubed red potatoes are boiled until tender, tossed gently, then chilled for a steakhouse-style loaded salad texture.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes
Bacon
  • 10 bacon cooked and crumbled
Blue cheese
  • 1 cup blue cheese crumbles
Creamy dressing
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk
  • 2 tbsp white wine vinegar
  • 0.25 cup green onions sliced
Seasoning
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Boil the cubed red potatoes in a Dutch oven over high heat until tender, about 10 to 15 minutes after boiling begins. Visual cue: a knife slides through the largest cube with little resistance.
  2. Drain the potatoes and cool completely. Visual cue: cubes look matte and feel cool to the touch so the salad doesn’t get watery.
Make the dressing
  1. Mix sour cream, mayonnaise, buttermilk, white wine vinegar, salt, and pepper until smooth. Visual cue: the dressing becomes thick and evenly colored with no streaks.
Assemble and chill
  1. Combine the cooled potatoes, bacon, and half the blue cheese in a large bowl. Visual cue: blue cheese is dotted throughout but still mostly reserved for topping.
  2. Pour the dressing over the potato mixture and toss gently until every piece is lightly coated. Visual cue: potatoes look glossy, not mashed, and the bacon stays evenly distributed.
  3. Top with the remaining blue cheese and sliced green onions. Visual cue: a thick, visible layer of blue cheese sits on top.
  4. Refrigerate for 2 hours before serving. Visual cue: the salad firms up slightly and tastes better after the flavors meld.

Notes

For the best texture, cool the potatoes fully before mixing so the dressing thickens instead of turning runny. Store covered in the refrigerator up to 4 days; freezer is not recommended due to the dairy dressing. For a lighter option, swap half the mayonnaise for plain Greek yogurt while keeping sour cream for the same tangy bite.