Bacon Blue Cheese Potato Salad - Creamy & Crunchy Delight
Bacon Blue Cheese Potato Salad is a creamy and crunchy crowd-pleaser, perfect for any gathering.
Equipment
- - Oven
- Large sheet pan
- Serving Bowl
Ingredients
For the Potatoes
- 1.5-2 pounds baby yellow potatoes halved for tender bites
- 3 tablespoons olive oil for roasting
For the Dressing
- 3/4 cup mayonnaise for creaminess
- 1 tablespoon white vinegar adds zest
- 2 teaspoons Dijon mustard for flavor depth
- 1/3 cup fresh parsley finely chopped
- 1/3 cup scallions thinly sliced
For the Mix-ins
- 1/3-1/2 cup crumbled blue cheese adds tang
- 1/4 cup red onions thinly sliced
- 6 slices cooked bacon chopped
- salt to taste
- pepper to taste
Instructions
Instructions
- Preheat your oven to 425 degrees F.
- Toss the baby yellow potatoes in a large sheet pan with olive oil, salt, and pepper. Roast for 25-30 minutes, flipping once.
- Mix together the mayonnaise, white vinegar, Dijon mustard, parsley, and scallions in a large serving bowl.
- Combine roasted potatoes, blue cheese, red onions, and bacon with the dressing. Toss until well coated.
- Serve warm or chilled, optionally topping with additional blue cheese.
Notes
For deeper flavor, chill the salad for at least 30 minutes before serving. Adjust salt and pepper according to taste as the bacon adds saltiness.