When I was a child, we would have a family picnic each summer. It would be a large party at a local forest preserve and include distant and extended family we would only see that one time a year.
It was something I looked forward to, similarly to Christmas. My cousins and I would spend the day exploring the woods, looking for snails in the lake, catching lighting bugs and top it all off by making s’mores on a warm grill. It was everything summer should be.
And there was so much food. You would bring your meat, a cooler for drinks and everyone would bring a side.
If we still did this today (and writing this I’m sad that we don’t), I would bring this Bacon & Blue Potato Salad recipe as my side.
I was never a huge fan of of traditional potato salad with celery, pickles and raw onions. But this potato salad recipe is like a modern, savory version of an old favorite. It’s hands down my favorite way to eat and serve potato salad.
My Bacon & Blue Potato Salad is simple to make and combines fresh ingredients and its full flavor is unequivocally delicious.
Fresh herbs, bacon, chives and blue cheese and more make this dish really unforgettable. It’s one that people will ask that you make time and time again.
Get the full recipe below and make sure to watch the video above to see how simple the steps are to make this soon-to-be family favored.
Bacon & Blue Potato Salad Recipe
Bacon & Blue Potato Salad Ingredients
- 1.5 pounds of Baby Dutch yellow potatoes
- 3/4 cup of sour cream
- 3/4 cup mayonnaise
- 3/4 cup bacon, crumbled
- 1/2 cup blue cheese (about 4 oz)
- 1/2 cup chives, finely chopped
- 2 Tbsp. lemon juice
- 1 Tbsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. salt
Bacon & Blue Potato Salad Instructions
- Boil about 5 cups of water on the stove in a large pot.
- Cook the bacon. I like to bake my bacon so I can cook all of it at once and without me having to watch it. Cook it at 425 for about 17 minutes. Just keep an eye on it the first time you do it and make sure there is nothing under the tray. DO NOT double up the trays or it will not cook well.
- While the bacon cooks chop your chives, squeeze your lemons fo juice and chop your potatoes into quarters. Measure out your other ingredients at this time too.
- Once your water is boiling, add your potatoes and cook until you can put a fork through them easily. it should only take about 15 minutes.
- Combine the mayo, sour cream, chives, lemon juice, garlic powder, salt and pepper in a bowl and mix well.
- Once your potatoes are done, run them under some cold water for a minute to cool them down. This dish should be served warm but you don't want it hot.
- After they've cooled, add the potatoes to a bowl and pour the sour cream and mayo mixture over them. Mix slowly with a wood spoon. You want things mixed well but you don't want the potatoes to completely fall apart on you.
- Top with the crumbled bacon, blue cheese and any extra chives. Serve immediately, warm.
You can save this in an air-tight container for a day or two after making it.
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