Tangy Blue Cheese Potato Salad

Here is my favorite blue cheese potato salad recipe, with tender red potatoes, crispy bacon, fresh herbs, and a creamy Greek yogurt dressing loaded with tangy blue cheese crumbles.

This potato salad is perfect for summer barbecues and potlucks. The combination of bacon and blue cheese makes it taste so much better than regular potato salad, and people always ask me for the recipe. It’s definitely a crowd-pleaser!

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What Kind of Blue Cheese Should I Use?

The type of blue cheese you pick really comes down to how strong you want the flavor to be. If you’re new to blue cheese or feeding a crowd with mixed tastes, go with a milder variety like Gorgonzola dolce, which has a creamy texture and gentler flavor. For those who love a bold, tangy punch, Roquefort or Danish blue will give you that classic sharp bite. You can also crumble the cheese into larger chunks if you want pockets of intense flavor, or mash it up more finely to distribute the taste evenly throughout the salad. Just make sure your blue cheese is fresh and not dried out – it should look moist and creamy, not chalky or brown around the edges.

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Options for Substitutions

This potato salad is pretty forgiving when it comes to swapping ingredients:

• Red potatoes: Yukon golds work great here too, and they’ll give you a creamier texture. You can also use russets, but they tend to fall apart more easily, so handle them gently when mixing.
• Blue cheese: Not a fan of blue cheese? Try crumbled feta or goat cheese instead. They’ll give you that tangy, creamy element without the strong blue cheese flavor.
• Greek yogurt: Regular sour cream or a mix of mayo and sour cream works just as well. If you want it lighter, stick with the Greek yogurt – it’s got more protein and less fat.
• Bacon: Turkey bacon is a fine substitute if you’re looking to cut some fat. You can also skip the bacon entirely and add some smoked paprika for that smoky flavor.
• Cider vinegar: White wine vinegar or red wine vinegar will work in place of cider vinegar. Just use the same amount.
• Fresh herbs: If you don’t have fresh chives or parsley, dried herbs work too – just use about a third of the amount since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

Overcooking your potatoes is the biggest mistake you can make with this salad – they should be fork-tender but still hold their shape, so start checking them at the 8-minute mark to avoid mushy results. Another common error is adding the dressing while the potatoes are still warm, which can cause the Greek yogurt to separate and turn watery, so make sure to let those potatoes cool completely before mixing. Don’t crumble your blue cheese too finely or it’ll disappear into the dressing – leave some larger chunks so you get those bold, tangy bites throughout the salad. For extra flavor, try cooking your bacon until it’s crispy but not burnt, and save a tablespoon of the bacon fat to toss with the warm potatoes before they cool.

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What to Serve With Blue Cheese Potato Salad?

This potato salad is perfect for your next backyard barbecue alongside grilled burgers, hot dogs, or chicken. The tangy blue cheese and bacon make it hearty enough to stand up to smoky grilled meats, especially a good ribeye or some BBQ ribs. I also love serving it with pulled pork sandwiches or grilled sausages for a complete summer meal. If you’re keeping things simple, it pairs nicely with rotisserie chicken and some corn on the cob for an easy weeknight dinner.

Storage Instructions

Store: Keep your blue cheese potato salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as they meld together overnight, so it’s a great make-ahead side dish for parties or cookouts.

Serve: This salad tastes best when served cold or at room temperature. If you’ve made it ahead, just give it a good stir before serving since the dressing might settle a bit. You can add a little extra crumbled blue cheese on top right before serving if you want to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 45-55 g
• Fat: 65-75 g
• Carbohydrates: 150-170 g

Ingredients

For the salad:

• 2.5 lb red potatoes (cut into 1-inch chunks before boiling)
• 8 slices bacon (cooked until crispy and crumbled)
• 1/3 cup celery, finely diced
• 5 scallions, thinly sliced
• 3 tbsp fresh chives, minced
• 1.5 tbsp fresh parsley, chopped

For the dressing:

• 3/4 cup greek yogurt (I use FAGE Total 5% for a richer texture)
• 2.5 tsp cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 5 oz blue cheese (I prefer Treasure Cave crumbles for the best tangy flavor)
• 1/2 tsp Dijon mustard

Step 1: Prepare Mise en Place and Cook Bacon

• 8 slices bacon
• 1/3 cup celery, finely diced
• 5 scallions, thinly sliced
• 3 tbsp fresh chives, minced
• 1.5 tbsp fresh parsley, chopped

While you’re gathering ingredients, cook the bacon in a skillet over medium heat until it’s crispy, about 8-10 minutes.

Once cooked, transfer it to a paper towel to drain, then crumble it into bite-sized pieces.

Meanwhile, dice the celery finely, slice the scallions, mince the chives, and chop the parsley.

Having everything prepped before the potatoes finish cooking ensures you can assemble the salad while the potatoes are still warm—this helps them absorb the dressing flavors better.

Step 2: Boil and Cool the Potatoes

• 2.5 lb red potatoes

Cut the red potatoes into 1-inch chunks and place them in a large pot of salted water.

Bring to a boil and cook for 8-10 minutes until the potatoes are fork-tender but still hold their shape—you want them cooked through but not falling apart.

Drain the potatoes in a colander and spread them on a baking sheet or shallow bowl to cool for 5-10 minutes.

I find that cooling them slightly before mixing allows you to work more easily without the potatoes breaking down.

Step 3: Make the Blue Cheese Dressing

• 3/4 cup greek yogurt
• 2.5 tsp cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 5 oz blue cheese
• 1/2 tsp Dijon mustard

In a separate bowl, whisk together the Greek yogurt, cider vinegar, Dijon mustard, salt, and pepper until smooth.

Gently fold in the blue cheese crumbles, leaving some chunks intact for bursts of tangy flavor throughout the salad.

The mustard adds a subtle sharpness that complements the blue cheese beautifully.

Step 4: Combine Potatoes and Toss with Dressing

• cooled potatoes from Step 2
• crumbled bacon from Step 1
• diced celery, sliced scallions, and fresh herbs from Step 1
• blue cheese dressing from Step 3

Transfer the cooled potatoes from Step 2 to a large serving bowl and add the crumbled bacon from Step 1, along with the diced celery, sliced scallions, minced chives, and chopped parsley.

Pour the blue cheese dressing from Step 3 over the potato mixture and gently toss until everything is evenly coated.

Be careful not to overmix, as this can break down the potatoes.

Step 5: Chill and Serve

Transfer the salad to a serving dish and refrigerate for 30-60 minutes before serving.

This chilling time allows the flavors to meld and the salad to develop deeper, more cohesive taste.

The cold temperature also makes it a refreshing side dish.

Tangy Blue Cheese Potato Salad

Delicious Tangy Blue Cheese Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 8 servings

Calories 1475 kcal

Ingredients

  

For the salad

• 2.5 lb red potatoes (cut into 1-inch chunks before boiling)
• 8 slices bacon (cooked until crispy and crumbled)
• 1/3 cup celery, finely diced
• 5 scallions, thinly sliced
• 3 tbsp fresh chives, minced
• 1.5 tbsp fresh parsley, chopped

For the dressing

• 3/4 cup greek yogurt (I use FAGE Total 5% for a richer texture)
• 2.5 tsp cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 5 oz blue cheese (I prefer Treasure Cave crumbles for the best tangy flavor)
• 1/2 tsp Dijon mustard

Instructions

 

• While you're gathering ingredients, cook the bacon in a skillet over medium heat until it's crispy, about 8-10 minutes. Once cooked, transfer it to a paper towel to drain, then crumble it into bite-sized pieces. Meanwhile, dice the celery finely, slice the scallions, mince the chives, and chop the parsley. Having everything prepped before the potatoes finish cooking ensures you can assemble the salad while the potatoes are still warm—this helps them absorb the dressing flavors better.
• Cut the red potatoes into 1-inch chunks and place them in a large pot of salted water. Bring to a boil and cook for 8-10 minutes until the potatoes are fork-tender but still hold their shape—you want them cooked through but not falling apart. Drain the potatoes in a colander and spread them on a baking sheet or shallow bowl to cool for 5-10 minutes. I find that cooling them slightly before mixing allows you to work more easily without the potatoes breaking down.
• In a separate bowl, whisk together the Greek yogurt, cider vinegar, Dijon mustard, salt, and pepper until smooth. Gently fold in the blue cheese crumbles, leaving some chunks intact for bursts of tangy flavor throughout the salad. The mustard adds a subtle sharpness that complements the blue cheese beautifully.
• Transfer the cooled potatoes from Step 2 to a large serving bowl and add the crumbled bacon from Step 1, along with the diced celery, sliced scallions, minced chives, and chopped parsley. Pour the blue cheese dressing from Step 3 over the potato mixture and gently toss until everything is evenly coated. Be careful not to overmix, as this can break down the potatoes.
• Transfer the salad to a serving dish and refrigerate for 30-60 minutes before serving. This chilling time allows the flavors to meld and the salad to develop deeper, more cohesive taste. The cold temperature also makes it a refreshing side dish.