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.