15 Delicious Blue Cheese Potato Salad Recipes

Are you ready to elevate your potato salad game with the bold flavors of blue cheese? Whether you’re planning a summer barbecue, a cozy winter gathering, or just craving some comfort food with a twist, our roundup of 15 delicious blue cheese potato salad recipes has something for every occasion. Dive in to discover your next favorite dish that’s sure to impress your family and friends!

Creamy Blue Cheese and Bacon Potato Salad

Begin by gathering your ingredients for a dish that combines the rich flavors of blue cheese and crispy bacon with the comforting texture of potatoes. This recipe is perfect for those who appreciate a hearty side dish with a bold twist.

Ingredients

• Potatoes – 2 lbs
• Bacon – 6 slices
• Blue cheese – ½ cup
• Mayonnaise – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
2. Cut the bacon into 1-inch pieces. Arrange them on the prepared baking sheet in a single layer.
3. Bake the bacon for 15-20 minutes, or until crispy. Transfer to a paper towel-lined plate to drain.
4. While the bacon cooks, peel and cube the potatoes into 1-inch pieces.
5. Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until fork-tender.
6. Drain the potatoes and let them cool slightly in a large mixing bowl.
7. Crumble the blue cheese over the warm potatoes. The residual heat will help melt the cheese slightly, enhancing the flavor.
8. Add the mayonnaise, salt, and black pepper to the bowl. Gently fold everything together until well combined.
9. Stir in the crispy bacon pieces, reserving a few for garnish if desired.
10. Chill the potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

After chilling, the potato salad will have a creamy texture with pockets of melted blue cheese and crunchy bacon bits. Serve it on a bed of lettuce for an elegant presentation or alongside grilled meats for a satisfying meal.

Herbed Blue Cheese Potato Salad with Walnuts

Gathering the right ingredients and following each step carefully will lead you to a delicious Herbed Blue Cheese Potato Salad with Walnuts. This dish combines creamy textures with a crunchy nutty finish, perfect for any occasion.

Ingredients

• Potatoes – 2 lbs
• Blue cheese – ½ cup, crumbled
• Walnuts – ½ cup, chopped
• Fresh herbs (parsley, chives) – ¼ cup, finely chopped
• Mayonnaise – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Wash the potatoes thoroughly under cold running water.
2. Cut the potatoes into 1-inch cubes, leaving the skin on for texture.
3. Place the potato cubes in a large pot and cover with cold water by 1 inch.
4. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are tender when pierced with a fork.
5. Drain the potatoes in a colander and let them cool to room temperature, about 20 minutes.
6. In a large mixing bowl, combine the mayonnaise, blue cheese, and half of the chopped herbs.
7. Add the cooled potatoes to the bowl and gently fold them into the dressing until evenly coated.
8. Season with salt and black pepper, adjusting to your preference.
9. Sprinkle the remaining herbs and chopped walnuts over the top before serving.

Now you have a Herbed Blue Cheese Potato Salad with Walnuts that’s creamy, tangy, and packed with contrasting textures. Serve it chilled for a refreshing side dish or at room temperature to let the flavors meld together beautifully.

Roasted Garlic and Blue Cheese Potato Salad

Mastering the art of potato salad begins with choosing the right ingredients and understanding the steps to bring them together harmoniously. This recipe combines the bold flavors of roasted garlic and blue cheese with the comforting texture of potatoes for a dish that’s sure to impress.

Ingredients

• Potatoes – 2 lbs
• Garlic – 1 head
• Blue cheese – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp of olive oil, wrap in foil, and roast for 30 minutes.
3. While the garlic roasts, wash and cut the potatoes into 1-inch cubes.
4. Boil the potatoes in salted water for 10-12 minutes until tender but firm, then drain and let cool.
5. Squeeze the roasted garlic cloves out of their skins and mash into a paste.
6. In a large bowl, combine the cooled potatoes, mashed roasted garlic, blue cheese, remaining olive oil, salt, and black pepper.
7. Gently toss everything together until the potatoes are evenly coated.

Combining the creamy texture of the potatoes with the sharpness of blue cheese and the sweetness of roasted garlic creates a balanced dish. Serve it chilled for a refreshing side or warm for a comforting meal.

Blue Cheese Potato Salad with Green Apples

This Blue Cheese Potato Salad with Green Apples is a delightful twist on the classic, combining creamy, tangy flavors with a crisp, refreshing crunch. Perfect for summer picnics or as a sophisticated side dish, it’s surprisingly simple to make.

Ingredients

• Potatoes – 2 lbs, cubed
• Green apples – 2, diced
• Blue cheese – ½ cup, crumbled
• Mayonnaise – ½ cup
• Dijon mustard – 1 tbsp
• Apple cider vinegar – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until tender but firm. Tip: Start with cold water to ensure even cooking.
2. Drain the potatoes and let them cool to room temperature. This prevents the mayonnaise from breaking when mixed.
3. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
4. Add the cooled potatoes, diced green apples, and crumbled blue cheese to the bowl. Gently fold everything together until well coated. Tip: Add the apples last to maintain their crisp texture.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Tip: For best results, let it chill overnight.

Mixing the creamy dressing with the crisp apples and tender potatoes creates a harmonious blend of textures. Serve this salad on a bed of leafy greens for an elegant presentation or alongside grilled meats for a hearty meal.

Spicy Blue Cheese Potato Salad with Jalapenos

Zero in on a dish that combines the creamy tang of blue cheese with the fiery kick of jalapenos in a potato salad that’s anything but ordinary. This Spicy Blue Cheese Potato Salad with Jalapenos is a bold twist on a classic, perfect for those who love a little heat with their comfort food.

Ingredients

• Potatoes – 2 lbs, cubed
• Blue cheese – ½ cup, crumbled
• Jalapenos – 2, finely diced
• Mayonnaise – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 10-12 minutes, or until potatoes are fork-tender. Tip: Start checking at 10 minutes to avoid overcooking.
3. Drain the potatoes and let them cool to room temperature, about 20 minutes. Tip: Spreading them on a tray speeds up cooling.
4. In a large bowl, combine the cooled potatoes, blue cheese, jalapenos, mayonnaise, salt, and black pepper.
5. Gently fold the ingredients together until evenly mixed. Tip: Use a spatula to keep the potatoes intact.
6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Dive into a potato salad that’s creamy, spicy, and packed with flavor. The chunks of potato hold up beautifully against the bold blue cheese and jalapenos, making it a standout side dish at any barbecue or picnic. Try serving it atop a bed of greens for a hearty salad or alongside grilled meats for a comforting meal.

Blue Cheese and Chive Potato Salad

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Blue Cheese and Chive Potato Salad is a dish that promises to elevate any gathering with its rich flavors and creamy texture.

Ingredients

• Potatoes – 2 lbs
• Blue cheese – ½ cup, crumbled
• Fresh chives – ¼ cup, chopped
• Mayonnaise – ½ cup
• Sour cream – ½ cup
• Apple cider vinegar – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Cut the potatoes into 1-inch cubes, leaving the skin on for added texture and nutrients.
3. Place the potato cubes in a large pot and cover with cold water by 1 inch. Add ½ tsp of salt to the water.
4. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 10-12 minutes, or until the potatoes are just tender when pierced with a fork.
5. Drain the potatoes in a colander and let them cool to room temperature, about 20 minutes. Tip: Spread them out on a baking sheet to cool faster.
6. In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, remaining ½ tsp of salt, and black pepper. Whisk until smooth.
7. Add the cooled potatoes, blue cheese, and chives to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated. Tip: For the best flavor, let the salad chill in the refrigerator for at least 1 hour before serving.
8. Before serving, give the salad a gentle stir and adjust the seasoning if necessary. Tip: For an extra touch, garnish with additional chopped chives and blue cheese crumbles.

This potato salad boasts a creamy texture with the bold tang of blue cheese and the fresh bite of chives. Serve it alongside grilled meats or as a standout dish at your next picnic for a memorable side that’s sure to impress.

Balsamic Blue Cheese Potato Salad

Kickstart your culinary adventure with this Balsamic Blue Cheese Potato Salad, a dish that combines the earthy flavors of potatoes with the tangy zest of balsamic and the creamy richness of blue cheese. Perfect for beginners, this recipe is straightforward yet yields a sophisticated result.

Ingredients

• Potatoes – 2 lbs
• Balsamic vinegar – ¼ cup
• Blue cheese – ½ cup, crumbled
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Cut the potatoes into 1-inch cubes, ensuring they are uniform in size for even cooking.
3. Place the potato cubes in a large pot and cover with cold water. Add 1 tsp of salt to the water.
4. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 10-12 minutes, or until they are fork-tender but not mushy.
5. Drain the potatoes in a colander and let them cool for 5 minutes. Tip: Cooling slightly helps the potatoes absorb the dressing better.
6. In a large bowl, whisk together the balsamic vinegar and olive oil until well combined.
7. Add the warm potatoes to the bowl and gently toss to coat them evenly with the dressing. Tip: Adding the potatoes while warm allows them to soak up more flavor.
8. Sprinkle the crumbled blue cheese over the potatoes and toss lightly to distribute. Tip: For a stronger blue cheese flavor, let the salad sit for 10 minutes before serving.

This Balsamic Blue Cheese Potato Salad offers a delightful contrast of textures, from the tender potatoes to the creamy cheese. Serve it alongside grilled meats or as a standout dish at your next picnic for a touch of elegance.

Blue Cheese Potato Salad with Crispy Prosciutto

Here’s a dish that combines the creamy tang of blue cheese with the hearty comfort of potatoes, all topped with the salty crunch of prosciutto. Perfect for picnics or as a sophisticated side, this recipe is straightforward yet impressive.

Ingredients

• Potatoes – 2 lbs
• Blue cheese – ½ cup
• Mayonnaise – ½ cup
• Prosciutto – 4 slices
• Green onions – ¼ cup, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Place the prosciutto slices on the prepared baking sheet, ensuring they don’t overlap. Bake for 10-12 minutes until crispy. Tip: Keep an eye on them after 8 minutes to prevent burning.
3. While the prosciutto bakes, wash and cut the potatoes into 1-inch cubes. Boil in salted water for 10-12 minutes until tender but firm. Tip: Test with a fork; they should pierce easily but not fall apart.
4. Drain the potatoes and let them cool slightly in a large mixing bowl.
5. Crumble the baked prosciutto into small pieces.
6. Add the blue cheese, mayonnaise, green onions, salt, and pepper to the potatoes. Gently mix until combined. Tip: For a creamier texture, mash a few potato pieces against the side of the bowl.
7. Fold in the prosciutto crumbles, reserving some for garnish.
8. Serve the salad chilled or at room temperature, sprinkled with the remaining prosciutto.

Rich in flavors and textures, this salad offers a delightful contrast between the creamy potatoes and the crispy prosciutto. Try serving it on a bed of arugula for an extra peppery bite.

Avocado Blue Cheese Potato Salad

Creating a dish that combines the creamy texture of avocado with the bold flavor of blue cheese in a potato salad is simpler than you might think. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• Potatoes – 2 lbs
• Avocado – 1 large
• Blue cheese – ½ cup, crumbled
• Mayonnaise – ¼ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Cut the potatoes into 1-inch cubes, ensuring they’re all roughly the same size for even cooking.
3. Place the potato cubes in a large pot, cover with water, and bring to a boil over high heat. Tip: Adding a pinch of salt to the water can enhance the potatoes’ flavor.
4. Reduce the heat to medium and simmer the potatoes for 10-12 minutes, or until they’re tender when pierced with a fork.
5. While the potatoes cook, halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Mash it lightly with a fork.
6. Add the mayonnaise, lemon juice, salt, and black pepper to the mashed avocado, stirring until well combined. Tip: The lemon juice not only adds flavor but also helps prevent the avocado from browning.
7. Drain the cooked potatoes and let them cool for about 5 minutes. Tip: Cooling the potatoes slightly before mixing helps maintain their texture.
8. Gently fold the potatoes into the avocado mixture until evenly coated.
9. Sprinkle the crumbled blue cheese over the salad and give it one final gentle stir to distribute the cheese without breaking the potato pieces.

Best enjoyed chilled, this Avocado Blue Cheese Potato Salad offers a delightful contrast between the creamy avocado dressing and the tangy blue cheese. Serve it as a side at your next barbecue or enjoy it as a hearty standalone dish for a light lunch.

Blue Cheese Potato Salad with Dijon Mustard

Unlock the flavors of summer with this Blue Cheese Potato Salad, a dish that combines creamy textures with a tangy kick. Perfect for picnics or as a hearty side, it’s surprisingly simple to make with just a few ingredients.

Ingredients

• Potatoes – 2 lbs
• Blue cheese – ½ cup, crumbled
• Dijon mustard – 2 tbsp
• Mayonnaise – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Cut the potatoes into 1-inch cubes, leaving the skin on for texture and nutrients.
3. Place the potato cubes in a large pot and cover with cold water by 1 inch. Add ½ tsp of salt to the water.
4. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender.
5. Drain the potatoes in a colander and let them cool to room temperature, about 20 minutes. Tip: Spread them out on a baking sheet to cool faster.
6. In a large mixing bowl, whisk together the mayonnaise and Dijon mustard until smooth.
7. Add the cooled potatoes to the bowl, gently folding them into the dressing to avoid breaking the pieces.
8. Sprinkle the crumbled blue cheese, remaining salt, and black pepper over the potatoes, folding gently to distribute evenly. Tip: For best flavor, let the salad chill in the refrigerator for at least 1 hour before serving.
9. Before serving, give the salad a final gentle stir to ensure the dressing is evenly coated. Tip: Garnish with extra blue cheese crumbles for a more decadent presentation.

Zesty and rich, this potato salad offers a delightful contrast between the creamy dressing and the tangy blue cheese. Serve it alongside grilled meats or as a standout dish at your next barbecue for a touch of elegance.

Blue Cheese and Red Onion Potato Salad

Creating a memorable side dish doesn’t have to be complicated, and this Blue Cheese and Red Onion Potato Salad is proof. Combine the tangy sharpness of blue cheese with the sweet crunch of red onion for a potato salad that stands out at any gathering.

Ingredients

• Potatoes – 2 lbs
• Blue cheese – ½ cup, crumbled
• Red onion – ¼ cup, finely chopped
• Mayonnaise – ½ cup
• Apple cider vinegar – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Cut the potatoes into 1-inch cubes, ensuring they’re all roughly the same size for even cooking.
3. Place the potato cubes in a large pot and cover with cold water by 1 inch. Add ½ tsp of salt to the water.
4. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
5. While the potatoes cook, mix the mayonnaise, apple cider vinegar, black pepper, and remaining salt in a large bowl to create the dressing.
6. Drain the potatoes well and let them cool for 5 minutes to avoid melting the blue cheese.
7. Gently fold the warm potatoes into the dressing, then add the blue cheese and red onion, mixing carefully to keep the potato pieces intact.
8. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Blue cheese adds a creamy texture and bold flavor, while the red onion provides a crisp contrast. Serve this salad on a bed of greens for an elegant presentation or alongside grilled meats for a hearty meal.

Blue Cheese Potato Salad with Fresh Dill

After a long day, nothing beats the comforting crunch and creamy tang of a well-made potato salad. This version, with its bold blue cheese and fresh dill, is a twist on the classic that’s sure to impress.

Ingredients

• Potatoes – 2 lbs
• Blue cheese – ½ cup
• Fresh dill – ¼ cup
• Mayonnaise – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Cut the potatoes into 1-inch cubes, leaving the skin on for texture and nutrients.
3. Place the potato cubes in a large pot and cover with cold water by 1 inch.
4. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are just tender when pierced with a fork.
5. Drain the potatoes in a colander and let them cool to room temperature, about 20 minutes. Tip: Spreading them on a baking sheet speeds up cooling.
6. In a large bowl, combine the mayonnaise, blue cheese, and chopped fresh dill.
7. Add the cooled potatoes to the bowl and gently fold until evenly coated with the dressing. Tip: Use a rubber spatula to avoid breaking the potatoes.
8. Season with salt and black pepper, then refrigerate for at least 1 hour before serving to allow the flavors to meld. Tip: For best results, let it chill overnight.

Light and creamy with a punch of blue cheese, this potato salad is a standout side at any barbecue. Try serving it atop a bed of arugula for a peppery contrast or alongside grilled steak for a hearty meal.

Blue Cheese Potato Salad with Sun-Dried Tomatoes

Delight your taste buds with a unique twist on the classic potato salad, combining the bold flavors of blue cheese and the sweet tang of sun-dried tomatoes for a dish that’s sure to impress.

Ingredients

• Potatoes – 2 lbs
• Blue cheese – ½ cup, crumbled
• Sun-dried tomatoes – ½ cup, chopped
• Mayonnaise – ½ cup
• Dijon mustard – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Cut the potatoes into 1-inch cubes, leaving the skin on for texture and nutrients.
3. Place the potato cubes in a large pot, cover with water, and add 1 tsp of salt.
4. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender.
5. Drain the potatoes in a colander and let them cool to room temperature, about 20 minutes. Tip: Spread them out on a baking sheet to cool faster.
6. In a large mixing bowl, combine the mayonnaise and Dijon mustard, whisking until smooth.
7. Add the cooled potatoes, blue cheese, and sun-dried tomatoes to the bowl, gently folding to coat evenly. Tip: Use a rubber spatula to prevent breaking the potatoes.
8. Season with black pepper, adjusting to your preference, and give the salad one final gentle mix. Tip: For best flavor, let the salad chill in the refrigerator for at least 1 hour before serving.

Amazingly creamy with chunks of tender potatoes, this salad offers a perfect balance of flavors. Serve it alongside grilled meats or as a standout dish at your next picnic.

Blue Cheese Potato Salad with Grilled Corn

Mastering the art of combining bold flavors with comforting textures starts with this Blue Cheese Potato Salad with Grilled Corn. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• Potatoes – 2 lbs
• Corn – 2 ears
• Blue cheese – ½ cup
• Mayonnaise – ½ cup
• Dijon mustard – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Place the corn on the grill, turning occasionally, until kernels are lightly charred, about 10 minutes.
3. While the corn grills, boil the potatoes in salted water until tender, about 15 minutes.
4. Once cooked, drain the potatoes and let them cool slightly before cutting into bite-sized pieces.
5. Remove the corn from the grill, let it cool, then cut the kernels off the cob.
6. In a large bowl, mix the mayonnaise and Dijon mustard until smooth.
7. Add the potatoes, corn, blue cheese, salt, and black pepper to the bowl.
8. Gently toss everything together until evenly coated.
9. For best flavor, let the salad chill in the refrigerator for at least 1 hour before serving.

Here’s a dish where the creamy tang of blue cheese meets the smoky sweetness of grilled corn, all wrapped around tender potatoes. Serve it alongside grilled meats or as a standout side at your next picnic for a dish that’s as flavorful as it is memorable.

Blue Cheese Potato Salad with Arugula

Sometimes, the simplest dishes bring the most comfort, especially when they combine creamy, tangy, and peppery flavors in one bite. This Blue Cheese Potato Salad with Arugula is a perfect example, offering a delightful twist on the classic potato salad with minimal effort.

Ingredients

• Potatoes – 2 lbs
• Blue cheese – ½ cup, crumbled
• Arugula – 2 cups
• Mayonnaise – ½ cup
• Dijon mustard – 1 tbsp
• Apple cider vinegar – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Cut the potatoes into 1-inch cubes, leaving the skin on for texture and nutrients.
3. Place the potato cubes in a large pot and cover with cold water by 1 inch. Add ½ tsp of salt to the water.
4. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender.
5. While the potatoes cook, whisk together mayonnaise, Dijon mustard, apple cider vinegar, remaining ½ tsp of salt, and black pepper in a large bowl.
6. Drain the potatoes well and let them cool for 5 minutes to avoid melting the blue cheese.
7. Add the warm potatoes to the bowl with the dressing and gently toss to coat evenly.
8. Fold in the blue cheese crumbles and arugula just before serving to maintain the cheese’s texture and the arugula’s crispness.

Offering a creamy texture with bursts of tangy blue cheese and a peppery bite from the arugula, this salad is a standout. Serve it alongside grilled meats or as a hearty standalone dish for a satisfying meal.

Conclusion

Now that you’ve explored these 15 delicious blue cheese potato salad recipes, it’s clear there’s a perfect match for every taste and occasion. Whether you’re craving something classic or adventurous, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!